Brambles Bistro

Duck Breast Crostini with Pomegranate & Hot Pepper Jelly

½ a baguette –  slice into ¼” slices.  Lay on a tray and drizzle with olive oil, salt and pepper.  Bake at 350F for 5-7minutes or until toasted and slightly golden brown.

1 cup cream cheese

1 round boursin cheese

3 Duck breasts (can substitute your choice of meat)

1 ½ cup maple syrup

3 star anise

1 cinnamon stick

Zest of one orange

1 cup orange juice

Salt and pepper, enough to be sprinkled on top of duck breasts

Pomegranate and Chilli Jelly – Available at Tanglebank Gardens

Mix cream cheese and boursin cheese together and set aside.

Score the skin on the duck breasts, to make diamond patterns.  Place in a deep dish.

Put the zest, orange juice, maple syrup, star anise, cinnamon sticks, pepper, and salt over top

of the duck breasts. Marinate over night.

To cook duck breasts, put a frying pan over low heat and place duck breasts skin side down until the skin

Is a nice golden brown colour, 5-8 minutes.  Once seared, place duck breasts, skin side up on a sheet pan and bake at 350 for about 20 minutes.

Slice the duck into thin pieces.  Put aside.

Lay out the crostini on a tray and spread the cream cheese mixture on top.  Place the slice of duck breast on top.

Top with the pomegranate jelly. Garnish with thyme leaves and orange zest.