Duck confit with honey beer sautéed apples crostinis

Name: Duck confit with honey beer sautéed apples crostinis
Prep time: 40 min
Cook time: 15 min
Yield: 30 crotinis
Cuisine: Québécoise
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 40 min
Cooking 15 min
Servings 30 crotinis
Freezing I do not suggest

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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!