Braised Duck Crostini
- Prep Time: 10 minutes
- Cooking Time: 2 hours
- Serves 24
1 box Backyard Farms Cocktail Tomatoes
2 pound Pekin duck
12 ounces citrus Caribbean marinade
24 crostini slices
1 cup fresh mozzarella cheese, sliced
12 basil leaves, diced
12 ounces balsamic reduction
Marinate duck breast in a citrus Caribbean marinade overnight in refrigerator. Pan-braise and oven-finish the duck until cooked through. Set aside. Lightly toast the crostini slices. Slice the duck and place on the toasted crostini. Slice tomatoes and mozzarella, and add to crostini. Dice basil and add to crostini. Oven braise to warm ingredients. Drizzle with a balsamic reduction and serve immediately.
Recipe courtesy of Chase McKendry, Head Chef at The Rack Restaurant at Sugarloaf Resort
Watch Chef McKendry prepare this tasty crostini for the 2014 Mountain Flavor Winter Culinary Kickoff. With just a few simple and fresh ingredients, this bite-sized dish was a big hit among our guests!