Tastings Gourment Market & Artisanal Cheese Center

Clock Tower Place
1410 Forest Drive, Suite 2
Annapolis, MD 21403
410-263-1324

"Adjacent to Wine Cellars
of Annapolis"


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Tastings Gourmet Market


Tastings Gourmet Market
>Home >Recipes >Appetizer >Duck Confit Bruschetta with Apples and Brie

RECIPES

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This is a perfect Fall appetizer that's full of flavor and very simple to prepare.  Of course you can prepare your own confit but most gourmet stores will carry them.  Use a good quality brie and tart Granny Smith apples.  For variety, I've actually used this recipe as a topping to frisee salads and pizzas.


Serves 8

Ingredients

1 Tbs peanut oil
1 medium sweet onion; thinly sliced
2 medium Granny Smith apple; peeled, small dice
Kosher salt to taste
Freshly ground black pepper, to taste
1 tsp mustard, whole grain
1 tsp white wine vinegar
1 Tbs extra virgin olive oil
1 each baguette; 1/2 inch slices
2 cloves garlic; plus more if needed
2 each legs duck confit; meat shredded
1 cup Frisée lettuce; washed, stemmed, dried
0.5 lb brie cheese 

Method

Heat peanut oil in a medium skillet over medium-high heat.  Add the sliced onions and cook for 5 minutes, stirring occasionally.  Add the diced apples and cook for 5 minutes or until apples and onions are pale golden brown.   Season to taste with salt and pepper.  Transfer to a small bowl and let cool.

In a small bowl, whisk together the mustard and vinegar.  Slowly drizzle in the olive oil.  Season to taste with salt and pepper.  Reserve. (Whisk again before re-using)

Toast crostini on both sides and while still warm, rub one surface with garlic clove.  Place crostini on a baking sheet.

In the same skillet used for the onions, add shredded duck confit and warm over medium-low heat, about 1 minute.  Drain any liquid from the onion mixture and add to skillet.  Mix well to combine and continue to heat until warm.

Chop the frisée into bite-size pieces.  In medium bowl, add frisée.  Add enough vinaigrette to lightly coat.

To assemble:  Place a portion of confit-onion mixture on each crostini, place a small mound of frisée on top of duck, and top with a portion of brie.  Place baking sheet under the broiler to melt the cheese.  Serve.

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