Make Ahead

Crostini with Duck Confit and Red Onion Jam

March 12, 2015
1 Ratings
Photo by Alpha Smoot
  • Makes about 30 crostini
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

What You'll Need
  • For the red onion jam:
  • 2 medium red onions, halved lengthwise and thinly sliced
  • 2 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup red wine
  • 1 tablespoon sherry vinegar
  • For the crostini and duck confit:
  • Melissa Clark’s Really Easy Duck Confit (get the recipe here:
  • 1 long, slender baguette
  • Extra-virgin olive oil
  1. For the red onion jam:
  2. 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.)
  1. For the crostini and duck confit:
  2. Prepare duck confit and let it rest until it is no longer hot.
  3. 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.
  4. While crostini are baking, shred the duck at room temperature with a fork.
  5. 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.

See what other Food52ers are saying.

1 Review

Louise January 7, 2023
This is so delicious, I did a few tweaks, used white wine instead of red, because I had an open bottle. Also used the duck fat on the baguette instead of the oil and added chopped olives. All who tasted it, loved it! I’m making it again today!