Crostini With Duck Breast, Rhubarb Jam and Chives
8 slices baguette, sliced ½" thick
Extra virgin olive oil -- as needed
1 Duck Breast, Boneless
1 teaspoon Coriander Seed, Ground
teaspoon Cinnamon, Ground
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
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.
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.