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Confit Duck Leg Rillettes with Pickled Mustard Seeds, Compressed Fruit, and Artisanal Sourdough Crostini

Confit Duck Leg Rillettes with Pickled Mustard Seeds, Compressed Fruit, and Artisanal Sourdough Crostini

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For a weekday-friendly version of this elegant dish, I've used pre-made duck confit and pre-pickled mustard seeds to save significant time. The compressed fruit can be purchased from specialty stores or quickly prepared by vacuum-sealing fruit with a touch of sugar and acid. For the best texture, allow the rillettes to come to room temperature before spreading on the crostini.

Tags
duck
appetizer
French
gourmet
confit
crostini
lunch
elegant
make-ahead
special occasion
Ingredients

  • 2 legs pre-made duck confit leg

  • 1 small, finely minced shallot

  • 1 clove, minced garlic

  • 1 sprig, leaves only fresh thyme

  • 2 tablespoons, softened unsalted butter

  • 1 tablespoon brandy

  • 2 tablespoons prepared pickled mustard seeds

  • 1 small, diced pre-compressed pear

  • 1 small, diced pre-compressed apple

  • 8 slices artisanal sourdough bread

  • 2 tablespoons extra virgin olive oil

  • 1 cup microgreens

  • 1/2 teaspoon flaky sea salt

  • 1/4 teaspoon freshly ground black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C) for the crostini.

  • 2

    Remove the duck meat from the confit legs, discarding skin and bones. Shred the meat finely using two forks.

  • 3

    In a small skillet over medium-low heat, sauté 1 minced shallot and 1 minced garlic clove until translucent, about 2 minutes.

  • 4

    Transfer the shredded duck to a mixing bowl. Add the sautéed shallot and garlic, thyme leaves, 2 tablespoons softened butter, and 1 tablespoon brandy. Mix thoroughly until well combined.

  • 5

    Season the mixture with salt and pepper to taste, then set aside at room temperature.

  • 6

    Brush 8 sourdough slices with 2 tablespoons olive oil and arrange on a baking sheet. Toast in the preheated oven for 5-7 minutes until golden and crisp.

  • 7

    To assemble, spread a generous layer of duck rillettes on each crostini. Top with a small amount of pickled mustard seeds.

  • 8

    Arrange the compressed fruit pieces artfully on top of each crostini.

  • 9

    Garnish with microgreens and a light sprinkle of flaky sea salt.

  • 10

    Arrange on a serving platter and serve immediately.

Nutrition Information (per serving)
385
Calories
18g
Protein
28g
Carbs
22g
Fat
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