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Take your appetizers to the next level with Dennis the Prescott's insanely delicious recipe. Grilled baguettes are topped with goat cheese, tender duck confit, and red onion jam, then finished off with a pop of pomegranate.
2 Tablespoon butter
3 Whole red onion, sliced
2 Clove garlic, minced
1/4 Cup Sugar
1/4 Cup dry red wine
1 Tablespoon apple cider vinegar
1 Whole lemon, zested
sea salt and freshly cracked black pepper
4 Whole ready-to-cook duck confit legs
Olive oil
1 Whole baguette, sliced thin
1/2 Cup crumbled herb goat cheese
1/4 Cup pomegranate arils
: 350 ˚F
2 Tablespoon butter
3 Whole red onion, sliced
2 Clove garlic, minced
1/4 Cup Sugar
1/4 Cup dry red wine
1 Tablespoon apple cider vinegar
1 Whole lemon, zested
As Needed sea salt and freshly cracked black pepper
: 350 ˚F
4 Whole ready-to-cook duck confit legs
: 350 ˚F
As Needed Olive oil
1 Whole baguette, sliced thin
1/2 Cup crumbled herb goat cheese
1/4 Cup pomegranate arils