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Meat & PoultryIntermediate15 min
Reunification Smoked Duck and Lingonberry Crostini
A tribute to the spirit of reunification, this crostini marries the dark, earthy notes of pumpernickel with rich, smoky duck breast. A bright, tart lingonberry jam and a tangy mustard crème fraîche provide a perfect balance of flavor, symbolizing the coming together of different tastes. The combination is a sophisticated blend of savory, sweet, and tangy notes.
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Ingredients
- •1 baguette, thinly sliced
- •4 ounces smoked duck breast, thinly sliced
- •2 tablespoons olive oil
- •4 ounces goat cheese, softened
- •3 tablespoons lingonberry preserves
- •1 tablespoon fresh thyme leaves, chopped
- •Pinch of black pepper
- •1/4 cup toasted pecans, finely chopped
Prep Steps
- 1Preheat oven to 375°F (190°C)
- 2Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5-7 minutes minutes until golden and crisp
- 3In a small bowl, gently mix the softened goat cheese with fresh thyme and a pinch of black pepper
- 4Spread a thin layer of the goat cheese mixture onto each toasted crostini
- 5Top each crostini with a slice of smoked duck breast
- 6Dollop a small amount of lingonberry preserves on top of the duck
- 7Garnish with finely chopped toasted pecans, if desired
- 8Serve immediately
Chef's Tip & Pairing
The richness of the smoked duck and the tartness of the jam pair beautifully with a light-bodied, slightly acidic German Pinot Noir (Spätburgunder). For a non-alcoholic option, try a crisp, dry sparkling cider.
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