Preview

Duck breast crostini, caramelized onions and chimichurri with garrigue herbs |

Bread croutons generously topped with caramelized onion, thin slices of duck breast and enhanced with an herb sauce.

Note

It is ideal to remove the duck breast from the refrigerator about 30 minutes before cooking.

Ingredients

Recipe for 12 tapas

Duck and bread

24 Unit(s)

Crostini

500 Gr

Duck magret

Onion marmelade

300 Gr

Onion

1 Sprig(s)

Thyme

1 Tbsp

Honey

Chimichurri

50 Ml

Olive oil

5 Sprig(s)

Savory

1 Sprig(s)

Basil

3 Sprig(s)

Rosemary

1 Sprig(s)

Sage

1 Tsp

Ground fennel seeds

1 Tbsp

Red wine vinegar

30 Gr

Green onion

1 Clove(s)

Garlic

Preparation time: 40 min

Preheat your oven at 400 °F

Preparation

Thin out all the herbs for the chimichurri.

Peel and chop the garlic.

Finely chop the onion and green onion.

Prepare the duck breast.

Trim and cook the crostini if necessary.
Chimichurri

Gather all the ingredients in a blender or food processor and process until you have a smooth but fresh texture.
Duck

Place the duck breast in a cold pan, fat side down without adding any fat.

Place the pan on minimum heat, then every 3 to 5 minutes, gradually increase the heat. Degrease as you cook.

When the heat is at its highest, remove the duck breast.

Place the duck breasts on a baking sheet in the hot oven for 5 to 6 minutes depending on their size. Take them out and make sure to let them rest for 7 to 8 minutes before cutting them, so that the juices from the meat have time to distribute in the duck breast before cutting.

Translated with DeepL
Onion marmelade

Caramelize the onion with the thyme, honey and a dash of olive oil.

At the end of cooking add salt and pepper.
On the plate

Place a little caramelized onion on each crostini and a slice of duck breast.

Pour some of the chimichurri sauce on each bite and serve.