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.