Peach & Confit Duck Crostini

Ok, I swear on all that is delicious that this will be my last post for a while on peaches. I just can’t help myself, especially when they are combined with pulled duck and served atop crispy, garlicy crostinis. Yummers. Consider this an amazing option the next time you are struggling for an hors d’oeuvre idea. Just give yourself enough time to cook the duck. In this case we made a lazy man’s duck confit, which took two hours rather then two days. We coupled the duck with sweet peaches and spicy arugula to create a seriously sophisticated finger food that will leave your guests impressed, satisfied and clamoring for more.
Peach & Confit Duck Crostini (makes 15-20 pieces)

For the Duck Confit (courtesy of Hank Shaw)
3 duck breasts
olive oil
sea salt

Rinse and pat duck breast dry. With a sharp knife or pin score the skin of the duck. Do not pierce the meat. Generously salt, use more then you thin you will need. In a roasting pan that just holds the duck in one layer. Pour a small layer of olive oil to coat the pan. Add your duck in one layer. Cook at 285F for 2 hours. At about 2 hours the skin should begin to crisp, turn the heat up to 350F and cook for another 15 minutes. Remove from oven and let sit 15 minutes to cool. When you are able to handle the duck, use two forks to shred the meat.

For the Crostini
1 baguette
2 cloves garlic
Extra Virgin Olive Oil
4 peaches, sliced
1 lemon
1/4 cup olive oil
1 cup arugula
salt and pepper

Slice the baguette and brush with olive oil. In a 400F oven, bake for 8 minutes or until just golden and crispy. While still hot, rub with garlic. Set aside

In a bowl mix half of the olive oil, juice of half a lemon and a pinch of salt and pepper with the sliced peaches. Let sit for 30 minutes to allow them to macerate.

In a separate bowl mix the arugula with the remaining olive oil, juice of half a lemon and salt and pepper.

When ready to make crostinis, place a pinch of arugula on each piece of bread. Top with duck and peach slices.