Let me start by saying, these were a crowd-pleaser and super simple to make! Tasked with an appetizer for Christmas eve, I was looking for a way to stretch my duck meat and I came up with this. Think of it as a fusion of Italian and Mexican with wild smoked duck at the center of it. I'm not a fan of tomatoes but by soaking them in lime they are closer to a pico de gallo salsa which i can't get enough of. I also prefer cilantro to parsley so thus a fusion of Italian and Mexican!
Prep time: 1 hour Cook time: 3-4 hours Makes about 36 Crostinis
- 1 Large Duck
- 1/4C Olive oil
- 1/4 Cup Avocado Oil
- 1 Large Tomato
- 1 Head of Cilantro
- 1 Jalapeno,
- 1 Lime
- 1 Baguette Loaf
- 1/2 C Butter
- 6 Cloves Garlic
- 1 8oz. block of Mozzarella Cheese
- Hickory Wood Chips
Remove duck from refrigerator about 30 minutes prior to smoking and pat the meat dry. You could smoke the duck whole with skin on, however, i decided to remove the breast meat and whole legs from the cavity with skin on for ease of cutting later. Coat meat in olive oil and let rest until smoker is ready.
Soak wood chips (in my case I prefer hickory) in a water bath for at least 15 minutes. If you have a programmable smoker, I would set it to 225. Add Duck to the rack and smoke approximately 3 hours until meat registers 135. In my case I have an older low heat smoker so it took almost 4 hours for the meat to reach 135.
While duck is smoking, dice tomatoes and squeeze lime over. allow tomatoes to sit in lime juice until final preparations.
Char jalapeno, then dice and set aside until final preparations.
Cut or pluck cilantro leaves and set aside for final preparations.
Slice mozzarella and set aside for final preparations
Allow butter to come to room temperature. Mince garlic and add to the butter. stir until garlic is spread out evenly. Slice the baguette at a sleight angle for both enlarging the surface area and for a more decorative look. Spread garlic butter over the tops of each slice.
Once the duck is near it's finishing point in the smoker, set oven to 350. On a cookie sheet layout baguette slices and bake for about 10 minutes or lightly browned. Keeping the oven still on, remove the bread from the oven and place mozzarella slices on each. you will return this to the oven towards the end to melt.
Remove duck from the smoker. Add avocado oil to a skillet and set on high heat. Once it begins to smoke, add duck skin down into the oil and sear for 30 seconds to crisp the skin. remove from oil and let rest 5-10 minutes.
Return the cheese covered bread slices to the oven for 3-5 minutes until cheese starts to melt. Remove baguette from the oven. Slice smoked duck into manageable pieces and set on top piece of toast. I find that shears work well for this.
Garnish with lime infused tomatoes, charred jalapenos and Cilantro.
*Tip: I loosely follow a rule for smoking called 40-140-4. This is a general guideline that meat should be brought from 40 to 140 within 4 hours to avoid harmful bacteria and pathogens.