For assembly

For the Duck Confit Salad

For the Sour Cherry Marmalade


For the Duck Confit Salad

  • First, layer the duck legs in a casserole dish surrounded with kosher salt. Wrap this in plastic wrap and place it in the fridge for 4-6 hours.

  • Then, remove the duck legs from the salt, rinse them lightly, and pat them dry with a paper towel.

  • Afterward, submerge the duck legs in melted duck fat in a Dutch oven or ovenproof dish. Bring that dish up to a light simmer (not a boil), and simmer them lightly on the stove until the duck meat is extremely tender (up to 3 or 4 hours).

  • Remove the duck from the heat and allow to cool completely. Then, drain the fat from the duck legs and reserve the fat on the side.

  • Pull the duck meat and skin from the duck legs, making sure to discard all bones and chewy cartilage.

  • Place the duck meat and skin in a bowl and add the minced shallots, Dijon mustard, and parsley. Mix to incorporate and break up the duck into bite-size pieces.

  • Adjust the seasoning with salt and pepper and additional Dijon mustard if necessary.

For the Sour Cherry Marmalade

  • Wash and pit the sour cherries.

  • Wash the oranges, then quarter them to remove any seeds.

  • Roughly chop the oranges, then grind them in food processor until the rind is in pea-size pieces or smaller.

  • Combine the sour cherries, ground orange, and sugar in a large pot and simmer uncovered, stirring frequently until the mixture is thick like a jam. Taste, and add more sugar or a little lemon juice if needed. If the orange rind still has an astringent bite, add a bit more water and continue to cook until that taste has disappeared.

For assembly

  • Slice the baguette into 1/4"-thick crostini, and season the rounds with olive oil, salt, and pepper in a bowl.

  • Lay out the crostini in a single layer on a baking sheet lined with parchment paper.

  • Toast the crostini in a low-oven (250 degrees) for approximately 10 minutes or until they are nice and crunchy.

  • Then, spread a thin layer of sour cherry marmalade on each crostini followed by a dollop of duck confit.

  • Top each hors d'oeuvre with a small parsley leaf.