Duck Confit, Red Onion Jam, and Goat Cheese Crostini

Steps

• 1

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

  Grill: 350 ˚F

• 2

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

  Ingredients

  • 3 Whole red onions, sliced

  • 2 Tablespoon butter

  • 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

• 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 starts to crisp, and the meat easily breaks apart with a fork. Then, shred the meat with two forks.

  Ingredients

  • 4 Whole 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 Whole baguette, sliced thin

  • As Needed olive oil

  • Pinch salt and pepper

• 5

  Build your Crostini 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