Duck confit with honey beer sautéed apples crostinis
- Preparation 40 min
- Cooking 15 min
- Servings 30 crotinis
- Freezing I do not suggest
I love the combination of duck confit with caramelized apples… Now, imagine that with honey beer and thrown on a legendary crostini? Hard to beat…
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Ingredients
- 1/3 cup olive oil + some for the service
- 1 teaspoon Provence herbs
- 1 bread baguette, cut in 1 cm thick slices
- 3 tablespoons butter
- 4 small Cortland apples, peeled and cored, diced
- 2 duck confit legs (280g total) cooked (and hot), meat pulled and coarsely chopped
- 1/4 cup Lune de Miel beer by Unibroue (or any other honey beer)
- 1 tablespoon fresh thyme
- Salt and ground pepper
Preparation
- Preheat the oven at 400°F.
- In a bowl, add the olive oil and Provence herbs. Season with salt and pepper then wisk well to combine. Place the bread slices on a big cooking tray then lightly brush with the oil on both sides. Wisk the oil ofter in order to always get spices!
- Place in the oven and cook for 6-8 minutes or until lightly golden. Remove from the oven and set aside.
- Meanwhile, in a big skillet at medium heat, melt the butter and add the apples. Toss well and cook for 3-4 minutes until tender.
- Add the duck, beer and thyme then season with pepper. Stir well and cook for 2-3 minutes to reduce the liquid! Make sure you leave a small amount of liquid so you don’t end up with dry duck! Remove from heat.
- Place the bread sliced on a nice serving plate then ad the duck mix on all the croutons. Add a drizzle of olive oil on top of them and serve immediately!
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Our sommeliers suggest
Wolfberger W3 Riesling Muscat Pinot gris
With the sugar notes coming from the caramelized apples and the honey, this blend from Alsace will shine. Perfumed, fruity and floral, this charming wine will please everyone at the apero.
See the product
Saison Rakau, Le Castor
This Saison beer, with New Zealand hops, offers aromas of citrus, white grape and honey. Those aromas will harmonize with the honey and the apples of the recipe into a dry aftertaste that will cut into the fat of the duck .
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Wolfberger W3 Riesling Muscat Pinot gris
With the sugar notes coming from the caramelized apples and the honey, this blend from Alsace will shine. Perfumed, fruity and floral, this charming wine will please everyone at the apero.
See the product
Saison Rakau, Le Castor
This Saison beer, with New Zealand hops, offers aromas of citrus, white grape and honey. Those aromas will harmonize with the honey and the apples of the recipe into a dry aftertaste that will cut into the fat of the duck .
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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