Duck confit with honey beer sautéed apples crostinis

Preparation 40 min
Cooking 15 min
Servings 30 crotinis
Freezing I do not suggest

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Ingredients
Preparation
Comments

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

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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!

Our sommeliers suggest

UL Riesling 2022

Quebec, Canada

UL Riesling is a fruity, lively white from Quebec that blends pinot gris and riesling, and it works well with these crostini. Its liveliness cuts through the richness of the duck confit, its fruit meets the sautéed apples, and the sweetness of the honey beer sits comfortably with it. A local wine for a fall appetizer, with thyme smelling up the kitchen. See the product

Saison Rakau, Le Castor

Confit duck is rich, and honey on top doesn't help the palate. The New Zealand hops in this saison give citrus, white grape and a honeyed note that follow the apples, while the dry finish goes after the duck fat. An appetizer bite that stays lively. 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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