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Cured Duck Breast on Focaccia Toast with Cranberry Chutney

Category:	Appetizer
# of Servings:	24
Ingredients:	1/2 loaf focaccia bread 2 tablespoons extra virgin olive oil salt and pepper to taste 1 cured duck breast (recipe to follow) 1/2 cup cranberry chutney (recipe to follow) Duck Cure 2 tablespoons orange zest 1 tablespoon chopped oregano 1 teaspoon chopped thyme 2 tablespoons grated ginger 1/2 cup kosher salt 1/2 cup sugar Cranberry Chutney Make this flavorful chutney a week ahead of time. 1/2 cup frozen, sliced cranberries 1/2 cup brown sugar 1/4 cup diced onions 1/4 cup diced celery 1 teaspoon grated ginger 1 cup fresh orange juice 2 cloves 2 star anise 2 cinnamon sticks 1 teaspoon whole-grain mustard
Preparation:	Prepare the duck a day or two before the party. Cut focaccia in 1-inch slices, then cut into 24 1- by 1-inch squares. Place focaccia on a baking sheet. Brush each square with olive oil and season with salt and pepper. Bake at 350° until crisp. Cook duck at 350° for 15 minutes until medium rare; set aside to rest. Cut breast in half length-wise and slice into thin medallions. Place a medallion on each focaccia toast and top with cranberry chutney and serve. Makes 24 duck crisps. Combine all duck cure ingredients in a bowl. Mix well. Trim and score duck breast. Coat breast with mixture and refrigerate skin side up for at least 5 hours. Rinse duck with cold water, pat dry and sear. Place first five cranberry chutney ingredients and orange juice in a saucepot. Tie cloves, anise and cinnamon sticks in cheesecloth to create a sachet. Add to pot and place over medium heat. Stir occasionally. Cook until reduced by two-thirds. Chill. Fold in mustard.