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Tuesday, October 14, 2014

Duck liver, orange and parsley crostini

A lovely example of finger food ideal for a small party. A thin baguette is sliced and oven-roasted to create the crunchy crostini base. Home-made duck liver pate, infused with orange and white wine is then spread on top. To finish off the flavor combination and add a bit of green crunch, parsley leaves decorate the crostini. All the hints and tastes come together in one small crispy and creamy bite. Enjoy :)

Last year: Fig and blue cheese tart in walnut crust.
Two years ago: Duck eggs with broccoli and prosciutto.
Three years ago: Scottish cardamom griddle scones with butter and honey.

Ingredients (for a platter):
  • a thin baguette, sliced and oven-roasted
  • duck liver pate, made like here (only using white wine instead or red).
  • 1 tablespoon freshly squeezed orange juice
  • zest from half an orange
  • parsley leaves to decorate

Arrange the baguette slices on a serving platter. Combine the duck liver pate with the orange juice and zest using a fork. Spread the resulting cream on the small crostini and top with the parsley leaf. It's done, dig in! :)

Note: This can be prepared up to 4 hours in advance and kept in the fridge, covered with plastic wrap. Bring back to room temperature for at least 15 minutes before serving.

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