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Author Notes: This perfect party recipe is the best of so many worlds—crunchy from the crostini, rich from the duck confit, and sweet and sour from the red onion jam. It's a match made in hors d'oeuvres heaven. —Food52
Makes about 30 crostini
For the red onion jam:
medium red onions, halved lengthwise and thinly sliced
tablespoons unsalted butter
teaspoon kosher salt
Freshly ground black pepper
cup red wine
tablespoon sherry vinegar
- In a large pan over low heat, combine the onions, butter, sugar, salt, and pepper. Cook, covered, stirring occasionally, until the onions are soft and slightly caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 20 more minutes. Cool to room temperature before using. (Makes about 2 cups.)
For the crostini and duck confit:
Melissa Clark’s Really Easy Duck Confit (get the recipe here: https://food52.com/recipes...)
long, slender baguette
Extra-virgin olive oil
- Prepare duck confit and let it rest until it is no longer hot.
- Heat the oven to 350° F. Cut the baguette on the diagonal into 1/4-inch slices and arrange them on a baking sheet. Brush the slices lightly with olive oil and bake until lightly browned, about 8 minutes. Do not overbake, or the crostini will be too hard.
- While crostini are baking, shred the duck at room temperature with a fork.
- To assemble, arrange a tablespoon of the shredded duck confit on each crostini and top with a small dab of the onion jam. Serve immediately.