Steps

• Step 1

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  00:15

  350 ˚F / 177 ˚C

• Step 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.

  Ingredients

  • 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

• Step 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.

  00:10

  350 ˚F / 177 ˚C

  Ingredients

  • 4 Whole ready-to-cook duck confit legs

• Step 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

  Ingredients

  • As Needed olive oil

  • 1 Whole baguette, sliced thin

• Step 5

  Build your crostinis with shredded duck, red onion jam, goat cheese, pomegranate, and grilled baguette. Enjoy!

  Ingredients

  • 1/2 Cup crumbled herb goat cheese

  • 1/4 Cup pomegranate arils