Smoked Duck with Cherry Chutney on Crostini

Duck-Crostini-1

If you’re looking for an elegant recipe to add to your Easter or Mother’s Day table, this is it! Your guests will think you spent hours in the kitchen when really it’s just a matter of combining ingredients.

This delicious dish comes to us courtesy of Brenda Pederson aka Culinary Fool. If you enjoy perusing tempting recipes and vibrant photos, this blog is sure to inspire you!

2 Maple Leaf Farms duck halves, cooked and cooled
1/2 large red onion, finely chopped
2 cloves garlic, minced
1 cup dried tart cherries, finely chopped – use tart cherries, like a pie cherry as sweet cherries will clash
with the wine
4 T olive oil
2 T Dijon mustard
Balsamic vinegar
Fresh ground pepper to taste
Salt, if needed
Splash of orange juice

One long baguette

Duck-Crostini-2

Remove the skin and any fat from the duck. Pull the meat from the bones using your fingers. You want long, thin shreds of meat. Then pile the meat with the shreds all in one direction and chop in half or in thirds – you don’t want the pieces too long or they will be hard to arrange on the crostini. You’ll probably need to do this in several batches.

Toss the duck meat, red onion, garlic and dried cherries together until all ingredients are thoroughly combined.

In a small bowl mix the mustard, olive oil, orange juice and balsamic. Add enough balsamic until you have a thick dressing and the taste is mostly balsamic with a mustard element. You may need to adjust the total amount of dressing based on how much meat you end up with. When you toss the dressing with the meat mixture you want it to be very moist but not dripping wet.

To make the crostini, slice the baguette into 3/8″ slices. Brush one side with olive oil and broil until lightly golden.

Cherry Chutney
1/4-1/2 cup whole canned cranberries
1 cup dried tart cherries, chopped into medium size pieces
1/4 large red onion, finely chopped
2 Tbsp Kirsch (Cherry Brandy)
Splash of orange juice
1 tsp Dijon mustard

Gently mix all ingredients. You want the mixture to be loose but not runny. Adjust the ingredients as
needed to get the correct texture.

To Serve
Mound a generous portion of the duck on the broiled side of the crostini. Top with a small dollop of
chutney.

This recipe makes 30 – 35 pieces of crostini.

Notes:
Maple Leaf Farms duck halves can be found in the frozen food section of many grocery stores. Since they are pre-cooked, preparation is a breeze (follow the instructions on the box) but feel free to substitute other duck products.

Both the duck mixture and the cherry chutney can be made a day ahead. Assemble the crostini no more than an hour or so before serving to keep the crostini from getting soggy.

Wine Pairing

Serve the finished dish with EFESTĒ Nana Bordeaux and your guests will think you’re a phenomenal host!

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