Duck crostini with figs

Name: Duck crostini with figs
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 Duck breast (approx. 400 g); 1 TEASPOON Oil; 3 Figs; 10 cm Ciabatta bread; 2-3 TABLESPOONS Olive oil; 6 Tl Fig Mustard; 3 leaves Baby Romaine Lettuce; 7-10 Tbsp Marjoram; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 Duck breast (approx. 400 g)
1 TEASPOON Oil
3 Figs
10 cm Ciabatta bread
2-3 TABLESPOONS Olive oil
6 Tl Fig Mustard
3 leaves Baby Romaine Lettuce
7-10 Tbsp Marjoram
7-10 Tbsp Aluminium foil

Directions

1
Wash the duck breast and pat dry. Cut the skin side crosswise up to the meat. Heat oil in a pan. Fry the duck breast on its skin side for about 4 minutes. Cook the meat over a low heat for 8-10 minutes, turning it over.
2
Remove the duck breast, cover with aluminium foil and let it rest for about 10 minutes. Wash and clean the figs and cut them into slices. Cut the ciabatta into 12 slices. Heat olive oil in a large pan.
3
Fry the ciabatta slices in it until golden brown, then remove. Spread each ciabattacrostini with 1 tsp fig mustard. Salad leaves wasc
4
Cut the duck breast into thin slices. Place 1-2 slices of duck breast and 2 fig wedges on each crostini. Garnish the crostini with marjoram leaves.