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Duck Confit and Cherry Mostarda on Toasted Brioche Points
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Course Appetizer
Cuisine French
Servings 4 people

Equipment

  • Skillet
  • Baking Sheet
  • Oven

Ingredients
  

  • 2 duck confit legs, meat shredded
  • 1 cup fresh cherries, pitted and halved
  • 2 tablespoons sugar
  • 1 tablespoon yellow mustard seeds
  • 2 tablespoons white wine vinegar
  • 4 slices brioche bread
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • Fresh thyme leaves for garnish

Instructions
 

  • Combine the cherries, sugar, mustard seeds, white wine vinegar, and salt in a small skillet. Simmer over medium heat for 8 minutes, stirring now and then, until the cherries soften and the liquid thickens slightly. Set the mostarda aside to cool.
  • Warm the shredded duck confit in the same skillet over low heat for 3 to 4 minutes until heated through. Stir gently to keep the meat in nice shreds.
  • Spread butter on both sides of each brioche slice. Toast the slices in a skillet or under the broiler until golden on both sides. Cut each slice into four triangles.
  • Top each brioche triangle with a small spoonful of warm duck confit. Add a dab of cherry mostarda on top and finish with a few fresh thyme leaves.

Notes

Make the mostarda a day ahead and store it in the fridge so the flavors meld. Use store-bought duck confit to keep the recipe quick. If the mostarda tastes too sweet, add a splash more vinegar right before serving. Toast the brioche just before assembling so it stays crisp under the toppings.
Course: Appetizer
Cuisine: French
Equipment: Skillet, Baking Sheet, Oven