Duck confit with honey beer sautéed apples crostinis

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



  • 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



  • 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!