Smoked Duck Crostini

Delicious Duck Crostini is on the smoker this summer! Smoked ciabatta bread baguette slices brushed with Duck Fat are topped with savory caramelized onions, gouda, goat cheese and our tender Duck Confit.

Check out this recipe on our #SmokeThatDuck series on Facebook, Instagram & Tiktok.

Ingredients

  • 1 Ciabatta Baguette, Sliced Thin
  • 2 Sweet Onions, Thinly Sliced
  • 1 tsp. Salt
  • 1 Tbsp. Butter
  • 4 Cloves of Garlic, Minced
  • ¾ Cup Gouda, Shredded
  • 4 oz. Goat Cheese Crumbles
  • Fresh Rosemary and Balsamic for Garnish

Direction

  • Preheat the smoker to 350 degrees F and add in wood chips/pellets.
  • Heat 1 Tbsp. butter in a large pan on medium low heat. Add onions and salt and let cook for 30 minutes until caramelized.
  • Bake Duck Confit in the oven at 375 degrees F for 15 minutes. Shred duck confit.
  • Brush Baguette slices with Duck Fat then place on the grill grate of the smoker. Smoke for 10-15 minutes flipping half way through until bread starts to crisp and grill marks are visible.
  • Remove bread from the smoker and place on a pan. Mix garlic, Duck Confit and caramelized onions together. Top each crostini with gouda, duck mix, and goat cheese.
  • Place pan into smoker and smoke for 15 minutes.
  • Garnish with rosemary, drizzle with balsamic and serve.
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