Toast points with balsamic glazed duck, creme fraiche, and fresh blackberry
Today Chanda and I had the honor of catering a Holiday party at Robert Hall Winery. Not only did it involve amazing wine but Vino Therapy was there doing foot soaks and we were busy zesting with some gorgeous spreads. From potato crisps with gravlax, creme fraiche and caviar to 2004 Robert Hall Port poached pear topped with homemade cinnamon whipped cream and Butternut squash puff pastry turnovers- you really can’t go wrong. But one of our favorites that we are willing to leak for you to potentially enjoy this Christmas is our tasty toast points with balsamic glazed duck, creme fraiche, and fresh blackberry. You ready for this?!?!
- balsamic reduction
- creme fraiche
- bread to toast
Preheat oven to 300 degrees. First remove the neck and giblets from the duck. Rinse, and pat dry duck. Remove large deposits of fat from the openings of the body and neck cavities. Rub the body cavity and sprinkle the skin of the duck with salt. Pierce the skin of the duck all over in 20 to 30 places with a sharp metal skewer. Hold the skewer almost parallel to the duck while piercing it to avoid puncturing the duck meat. You only want to pierce the skin. Place the duck breast-side down on a rack in a roasting pan. Roast duck for 3 hours, pricking the skin every so often a few times with the skewer. Drain the fat out of the roasting pan after the 3 hours, and then turn the duck breast-side up. Increase oven temperature to 350 degrees F, and roast for 45 minutes more. Remove the duck to a platter, and let stand 10 minutes. Next shred the duck and add balsamic reduction. Next slice your bread and toast your points, time to assemble!
A gorgeous roasted duck!!
And our toast points are all ready to toast!!
Be sure to add a good amount of the balsamic reduction…
Assembly time!! First grab a toast point and next add duck, creme fraiche and a blackberry to top.
And there you have it- gorgeous and delicious!!