Duck Crostini & Sparkling Blanc de Noir
Duck Crostini with Goats Cheese Mousse, Balsamic Cherries & Hazelnuts
Makes 24 crostini
At first there may seem like quite a lot of steps to this recipe but the goats cheese, crostini & hazelnuts can all be made in advance of the dinner party/event and while the duck rests you can cook the cherries making this an easy dish to serve to your guests!
- Duck breast x 2
- Thyme x 1 tbsp & extra for garnish
- Bread x 24 slices of baguette
- Cherries x 24 (200g)
- Goats Cheese x 200g
- Cream x 100ml
- Milk x 4 tbsp
- Balsamic vinegar x 2 tbsp
- Hazelnuts x 50g
- Olive oil x 5 tbsp
- Slice the baguette into 24 slices. Using a pastry brush rub each side of the crostini with the remaining oil and sprinkle with a pinch of salt
- Place in a baking tray and cook in the oven @ 180c for 5 minutes, flip and cook for a further 3-5 minutes until crispy (crostini can be made well in advance).
- Slice duck skin at an angle with a sharp knife, being careful not to cut through to the flesh
- Season ducks generously with salt (no oil is necessary)
- Place duck skin side down into a cold pan on low heat setting. Cook undisturbed for 8 minutes.
- Flip the duck, cook for 2 minutes flesh side down
- Place the duck on a wire rack on a baking tray skin side up and cook for a further 3-4 minutes or until internal temp is 52c
- Reserve rendered duck fat from the frying pan for some epic roast potatoes another time 😉
- Rest duck for 8-10 minutes before slicing each breast into 12 thin slices
- Remove the seeds from the cherries using a cherry pitter (see notes if you don’t have a pitter).
- Slice in ½ and toss cherries in 1 tbsp olive oil, salt, pepper, balsamic & 1 tbsp chopped thyme
- Place on a lined baking tray and roast @ 180c for 6-8 minutes
- Lightly toast the hazelnuts in a dry frying pan for 1-2 minutes
- Remove and chop
Goats Cheese Mousse
- Mix goats cheese & milk together until smooth
- Whip the cream to soft peaks and stir into the goats cheese mixture
- Place a spoon of goats cheese mousse on the crostini, top with some cherries, a slice of duck breast and sprinkle of hazelnuts
- Try not to eat them all before your guests get a chance to 😉
- If you don’t have a cherry pitter you can chop the cherries in ½ and use a knife/spoon to pick out the stone. A pitter will save you a good amount of time but I used the other method and it took about 5 minutes to do
- We cook the duck on a low heat to render out the fat from the skin, this gives us a delicious crispy skin and non fatty duck
- Resting the duck is HUGELY important, if you don’t rest it for long enough the juices won’t redistribute and you will have a pool of juice everywhere and dry duck!