Crostini With Duck Breast, Rhubarb Jam and Chives


8 slices baguette, sliced ½" thick
1 Duck Breast, Boneless
1 teaspoon Coriander Seed, Ground
teaspoon Cinnamon, Ground
pinch Cayenne
teaspoon Salt
teaspoon Black Pepper, freshly ground
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.
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.




Barnaby Dorfman's picture

Wonderful recipe! I edited a tiny bit for consistency. Looking forward to the Rhubarb-Thyme Jam!


This recipe is perfect for duck-virgins and people who think they only like rhubarb in pie.


8.0 crostini, serves about 4 people


Monday, November 30, 2009 - 5:15pm


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