Grilled Bruschetta with Duck Confit and Fig Preserves
And so we continue Cookout Week here at Frugal & Fit! I told you all about my first attempt with duck in my Arroz Con Plato recipe earlier in the month. You can find that recipe HERE, if you’re interested. Maple Leaf Farms sent me an entire CASE of their duck to sample as one of our sponsors for Cookout Week and it’s been such a fun experience coming up with different recipes that feature them. I also made a duck bacon BLT last week that my family raved about! I can see Maple Leaf Farms’ duck as a regular visitor to our home from now on! Here’s my next creation using duck, a Grilled Bruschetta topped with Duck and Figs!
I was provided free product to create this recipe. All opinions are my own.
These bite sized appetizers were so simple but packed an elegant punch. I hosted Father’s Day dinner so that I could test out all of these Cookout Week recipes and have plenty of feedback. They were a raving success! Light and summery, these easy-to-eat appetizers were gone in minutes. Guess I’ll have to make these again sometime soon! The combination of savory duck with a touch of sweet fig preserves was definitely the kicker to this dish. It’s also spread with a leek and parsnip puree so they’re dairy free! No cheese needed! I also made a regular Margharita Bruschetta with fresh tomatoes from my garden and mozzarella cheese for those guests who could tolerate cheese. 🙂
If you’re interested in viewing some more great Cookout Week posts by my fellow bloggers, you can find them all at the Link-Up site below! There’s some amazing dishes coming out throughout the week so be sure to check back so you don’t miss out on any of the yummy deliciousness.
Also, over $750 worth of free product and prizes could be yours if you’d like to enter in our Rafflecopter giveaway! Prizes like a new Coleman Grill, a Kitchenaid mixer, and plenty of free food products from our amazing sponsors are all apart of the giveaway! I don’t know what I would do without my Kitchenaid. It was the best score I’ve ever gotten! $19 for a brand new, professional grade Kitchenaid at a Lowe’s Black Friday contest about 5 years ago. I screamed with delight when I won! If you don’t already have one, I encourage you to try and win one below! It’s one of my most favorite kitchen appliances of all time!
Check out my fellow bloggers Cookout Week recipes HERE:
Enter the Cookout Week raffle HERE:
- 1 lb duck confit or duck breast, roasted and sliced
- 1 baguette bread, sliced (I used Shar’s gluten free baguette)
- 1 jar fig preserves
- 1 large celeriac, diced
- 1 large leek, minced finely
- 3 cloves garlic, minced
- ½ C cashew milk (or milk substitute of choice)
- 2 T ghee
- Salt and Pepper
- Olive oil, for basting
- Microgreens or herbs of choice, for color
- Preheat grill top to medium-high heat.
- Slice baguette bread into 1 inch slices. Baste with olive oil and grill each side for 2-3 minutes or until toasted thoroughly. Set aside
- Meanwhile, fill a small saucepan with water and heat to boiling. Add celeriac and leeks to pot and cook over medium heat for 30 minutes, or until parsnips are tender. Remove from heat and drain. Return to pot.
- Add garlic, milk, ghee, and salt and pepper to celeriac and blend with an immersion blender until smooth. You can also use a small food processor if you don’t have an immersion blender.
- Spread leek/celeriac puree over tops of baguette slices. Arrange duck and fig preserve on top of celeriac puree. Top with herbs for color. Serve warm.