Ingredients
- 1 left over crispy duck breast
Sauce
- 1 tbsp olive oil
- 1 whole shallot peeled and miinced
- 1 tspn Worchestershire sauce
- 1 tspn Asian chili sauce (hot) or other hot sauce
- 2 sprigs fresh thyme leaves only
- 1 tspn freshly ground black pepper
- 1 cup orange marmalade
Baguette
- 1/2 baguette sliced on a bias 3/4" thick
- olive oil to drizzle over baguette slices
- kosher salt and freshly ground black pepper
- fresh thyme leaves for garnish
Instructions
Gather all ingredienst before starting recipe
- Slice seared duck breast into 1/4" slices and set aside until ready to assemble.
Sauce
- Heat 1 tbsp olive oil in a medium sauce pan over medium heat. Add 1 whole shallot, finely chopped, leaves from 2 sprigs fresh thyme and sauté until the shallots have softened. Remove from heat, and add 1 tspn Worchestershire sauce, 1 tspn Asian chili sauce (hot), 1 tspn freshly ground black pepper and 1 cup orange marmalade. Mix to combine and set aise until ready to use.
- Toast 1/2 baguette sliced on a bias 3/4" thickunder the broiler in your oven, 1-2 minutes per side. Drizzle olive oil on the second side before toasting.
Serving
- Season each baguette slice with kosher salt and top crostini with with 1-2 slices of duck breast. Season the duck well with kosher salt and freshly ground black pepper. Drizzle the duck with the sauce and garnish with a few fresh thyme leaves.