Cured Duck Breast on Focaccia Toast with Cranberry Chutney
|# 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)
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
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 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.