Spicy Honey-Glazed Duck Confit Crostini

Instructions

1. 1

   Preheat oven to 375°F (190°C). Slice the baguette into 1/2-inch thick rounds. Arrange on a baking sheet lined with parchment paper.

   ~5 min
2. 2

   Drizzle baguette slices with olive oil and season with a pinch of salt and pepper. Toast in the preheated oven for 8-10 minutes, or until golden brown and crisp.

   ~10 min
3. 3

   While the baguette toasts, carefully remove the duck meat from the confit legs, discarding skin and bones. Shred the duck meat into bite-sized pieces.

   ~5 min
4. 4

   Finely chop the shallots and mince the garlic.

   ~3 min
5. 5

   In a small saucepan over medium heat, add a little of the duck fat from the confit (about 1 tablespoon) or a touch of olive oil. Add the chopped shallots and cook until softened and lightly caramelized, about 5-7 minutes.

   ~7 min
6. 6

   Add the minced garlic and cook for another minute until fragrant. Stir in the shredded duck confit and cook for 2-3 minutes until heated through.

   ~3 min
7. 7

   In a small bowl, whisk together honey, sriracha sauce, and soy sauce to create the glaze. Stir in fresh thyme.

   ~2 min
8. 8

   Pour the glaze over the duck and shallot mixture in the saucepan. Stir well to coat everything. Cook for 2-3 minutes, allowing the glaze to thicken slightly.

   ~3 min
9. 9

   Spoon the warm duck confit mixture onto the toasted baguette slices. Arrange on a serving plate.

   ~5 min