Duck Breast Crostini with Pomegranate Hot Pepper Jelly

(recipe from Tanglebank Gardens – Kayla’s Kitchen)

3 Duck breasts (can substitute your choice of meat)
1 ½ cup maple syrup
3 star anise
1 cinnamon stick
Zest of one orange
1 cup orange juice
Salt and pepper (enough to sprinkle on top of duck breasts)
1 cup cream cheese
1 round Boursin cheese
Artisan Edibles’ Pomegranate Hot Pepper Jelly
½ a baguette – slice into ¼” slices

Score the skin on the duck breasts, to make diamond patterns.  Place in a deep dish and add zest, orange juice, maple syrup, star anise, cinnamon sticks, pepper, and salt over top of the duck breasts and marinate overnight.

To cook duck breasts, put a frying pan over low heat and place duck breasts skin side down until the skin is a nice golden brown colour, 5-8 minutes.  Once seared, place duck breasts, skin side up on a sheet pan and bake at 350 for about 20 minutes.

Lay baguette on a tray and drizzle with olive oil, salt and pepper and bake at 350F for 5-7minutes or until toasted and slightly golden brown.

Mix cream cheese and Boursin cheese together and set aside.

Slice the duck into thin pieces.  Put aside.

Lay out the crostini on a tray and spread the cream cheese mixture on top.  Place sliced duck breast on top.  Top with the Pomegranate Hot Pepper Jelly and garnish with fresh thyme leaves and orange zest.

If you like your duck a little pinker, reduce pan frying time to 5 minutes per side and reduce oven baking time to 12 minutes

Pomegranate Hot Pepper Jelly