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Duck Confit, Red Onion Jam, and Goat Cheese Crostinis

Duck Confit, Red Onion Jam, and Goat Cheese Crostinis

By Dennis The Prescott

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.

Prep Time

5 Minutes

Cook Time

45 Minutes

Pellets

Mesquite

Ingredients

This recipe serves:

6

Units of Measurement:
main
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
4 Whole ready-to-cook duck confit legs
As Needed Olive oil
1 Whole baguette, sliced thin
1/2 Cup crumbled herb goat cheese
1/4 Cup pomegranate arils

Steps

  • 1

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

    350 ˚F / 177 ˚C

    00:15

  • 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.

  • 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.

    350 ˚F / 177 ˚C

    00:10

  • 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.

    350 ˚F / 177 ˚C

  • 5

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

My Notes


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