Duck Confit, Red Onion Jam, and Goat Cheese Crostinis
By Dennis The Prescott
Take your appetizers to the next level with Dennis the Prescott's insanely delicious recipe. Grilled baguettes are topped with goat cheese, tender duck confit, and red onion jam, then finished off with a pop of pomegranate.
Prep Time
5 Min
Cook Time
45 Min
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | butter |
| 3 Whole | red onion, sliced |
| 2 Clove | garlic, minced |
| 1/4 Cup | Sugar |
| 1/4 Cup | dry red wine |
| 1 Tablespoon | apple cider vinegar |
| 1 Whole | lemon, zested |
| As Needed | sea salt and freshly cracked black pepper |
| 4 Whole | ready-to-cook duck confit legs |
| As Needed | Olive oil |
| 1 Whole | baguette, sliced thin |
| 1/2 Cup | crumbled herb goat cheese |
| 1/4 Cup | pomegranate arils |
Steps
1
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
2
Heat a 3-quart saucepan over low heat, and melt the butter. When melted, add the onions, garlic, and sugar and season with sea salt. Stir well, cover and cook until softened and starting to caramelize, 20 to 30 minutes. Remove from the heat and stir in the red wine, vinegar, and lemon zest. Set aside.
3
Line a baking sheet with parchment paper. Add the duck legs, skin-side up, and transfer to the grill. Cook for about 8 to 10 minutes, until the skin is starting to crisp and the meat easily breaks apart with a fork. Shred the meat with 2 forks.
350 ˚F / 177 ˚C
00:10
4
Meanwhile, drizzle each slice of baguette with olive oil and season with a pinch of salt and pepper. Add to the grill and cook until grill marks develop, and the bread turns golden.
350 ˚F / 177 ˚C
5
Build your crostinis with shredded duck, red onion jam, goat cheese, pomegranate, and grilled baguette. Enjoy!
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