Crostini With Duck Breast, Rhubarb Jam and Chives

Ingredients

8 slices baguette, sliced ½" thick

Extra virgin olive oil -- as needed

1 Duck Breast, Boneless

1 teaspoon Coriander Seed, Ground

teaspoon Cinnamon, Ground

pinch Cayenne

teaspoon Salt

teaspoon Black Pepper, freshly ground

1 teaspoon Extra virgin olive oil

Savory Rhubarb-Thyme Jam - as needed

2 tablespoons Chives -- cut into ½" lengths

cup Arugula -- washed and dried

Preparation

Preheat the broiler (or use a grill or pan to toast the bread). Lightly brush one side of the slices with some extra virgin olive. Put under the broiler for about 1-2 minutes. Broil until it is golden brown on just the oiled side. Watch carefully so that it doesn't burn. Remove from oven and set aside.

Trim the duck breast of extra fat. Score a cross-hatch pattern into the fat. Do not cut through into the meat. Mix the spices and salt and pepper together in a small bowl. Rub on both sides of the breast.

Heat a heavy bottomed pan over medium high heat. Add the oil and then add the duck breast, skin side down. Turn the heat down to medium. Slowly (takes about 10 minutes) render the fat out of the skin. Brown the breast. When you can only see a thin (1/8") layer of fat under the deeply browned skin, you have successfully rendered the breast. Turn the breast over and cook on the other side. Cook about 3-4 minutes for medium rare.

Let rest about 5 minutes before slicing thinly. Set aside.

Top each piece of crostini with a small amount of arugula. Add a thin slice of duck breast. Garnish with a small dollop of rhubarb jam. Place a few chives on top. Serve immediately.