The Recipes

Duck Confit Bruschetta

This was a stroke of genius for an appetizer at a friend's house.  Perfect little nibbles, and the first time I've ever made confit!

Duck Confit Bruschetta


- 2 duck legs
- 2 duck wings
- 1 bottle of peanut oil
- 4 sprigs of thyme
- 2 cloves of garlic, minced, plus 5 cloves roasted
- 1/2 large shallot, chopped
- 5 clementines, peeled and segmented
- 1 baguette, sliced diagonally
- 1/4 c. sugar
- 1/4 c. bourbon
- salt
- pepper
- olive oil

Coat the duck parts with the shallot, minced garlic, thyme, salt, pepper and olive oil.  Let the duck marinade for 24 hours.

The day of, roast a head of garlic by cutting off the top and wrapping it in aluminum foil.  Roast in the oven for one hour at 350 degrees.

Reduce the oven to 225 degrees.

When you ready to make the duck confit, rinse the duck and pat it dry.  Heat a large skillet with a shallow layer of the peanut oil.  Season the duck with salt and pepper, and add in all of the parts, skin side down.  Let it cook at a VERY low heat for approximately 40 minutes, or until the fat has rendered out of the duck.  Turn the pieces over halfway through.  Note:  If you bought a whole duck, you can also add in the neck and other pieces of skin to get more fat.)  Transfer the duck to a shallow pan and pour the rendered fat over the duck.  Pour the remainder of the peanut oil over the duck and cook in the oven for 2-3 hours.

Remove the duck and set aside.  Slice the baguette and place the slices on a baking sheet.  Drizzle with olive oil and toast in the oven until light brown; about 7 minutes in a 350 degree oven.  While the bread toasts, heat the clementines in a small saucepan.  Add in the sugar, and lightly break up the clementines.  After about 4 minutes, add the bourbon and light it on fire (if you dare!).  Let the bourbon cook off.

Remove the duck from the fat and shred it carefully.

Remove the bread and smear some of the roasted garlic on each piece.  Top with the clementine mixture and a bit of the duck.