Duck Confit, Red Onion Jam, and Goat Cheese Crostinis

Ingredients

Steps

• 1

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

• 2

  Heat a 3-quart saucepan over low heat, and melt the butter. When melted, add the onions, garlic, and sugar and season with sea salt. Stir well, cover and cook until softened and starting to caramelize, 20 to 30 minutes. Remove from the heat and stir in the red wine, vinegar, and lemon zest. Set aside.

  Ingredients

  • 2 Tablespoon butter

  • 3 red onions, sliced

  • 2 Clove garlic, minced

  • 1/4 Cup sugar

  • As Needed sea salt and freshly cracked black pepper

  • 1/4 Cup dry red wine

  • 1 Tablespoon apple cider vinegar

  • 1 lemon, zested

• 3

  Line a baking sheet with parchment paper. Add the duck legs, skin-side up, and transfer to the grill. Cook for about 8 to 10 minutes, until the skin is starting to crisp and the meat easily breaks apart with a fork. Shred the meat with 2 forks.

  Grill: 350 ˚F

  Ingredients

  • 4 ready-to-cook duck confit legs

• 4

  Meanwhile, drizzle each slice of baguette with olive oil and season with a pinch of salt and pepper. Add to the grill and cook until grill marks develop, and the bread turns golden.

  Ingredients

  • 1 baguette, sliced thin

  • As Needed olive oil

• 5

  Build your crostinis with shredded duck, red onion jam, goat cheese, pomegranate, and grilled baguette. Enjoy!

  Ingredients

  • 1/2 Cup crumbled herb goat cheese

  • 1/4 Cup pomegranate arils