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.
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
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.