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.

Meat & Poultry

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

Method

Preheat oven to 375°F (190°C)
Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5-7 minutes minutes until golden and crisp
In a small bowl, gently mix the softened goat cheese with fresh thyme and a pinch of black pepper
Spread a thin layer of the goat cheese mixture onto each toasted crostini
Top each crostini with a slice of smoked duck breast
Dollop a small amount of lingonberry preserves on top of the duck
Garnish with finely chopped toasted pecans, if desired
Serve 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.

From the Tini Crostini Collection