Smoked Liberty Duck with Pomegranate on Crostini
- 1 French baguette
- 1 Liberty duck breast
- Green Valley Organics sour cream or crème fraiche
- Pomegranate seeds (arils)
Pre-heat oven to 350 degrees. Arrange the baguette slices on cooling rack placed inside a sheet pan. Using a pastry brush, coat top side of slices with olive oil, and then flip them to coat other side. Bake until crisp on both sides and starting to color, about 15-20 minutes. Remove and cool before storing airtight for up to a week.
*Brine the duck breasts (1/2 cup salt to 1 quart water) for 30 minutes before grilling. Drain and lightly coat with oil. If you don’t have a smoker but have a Weber grill, add applewood pieces (that have been soaked in water for 30 minutes) to glowing ash covered charcoal pushed to one side of grill bed. Place a pan of water on the other side. Place the duck on the grilling rack on the opposite side from the charcoal and position the lid so that the holes are on the side over the duck. Close holes (top and bottom) enough to reduce heat for a slow smoke/cook to desired doneness. Cool, wrap and refrigerate, if not using right away.
When ready to serve, slice duck breast to fit crostini. Assemble with duck breast topped with sour cream and a few pomegranate seeds