Deniz's Smoked Duck Crostini with Brie and Pomegranate
This elegant appetizer combines tender smoked duck, creamy brie, and sweet pomegranate on crisp crostini. Finished with a drizzle of vino cotto and a bed of rocket, it’s a simple yet gourmet treat perfect for any occasion.
Ingredients
- Duck breast (1 per person)
- Baguette or Panini
- Brie cheese
- Rocket leaves
- Pomegranate seeds
- Vino cotto
TIP - 2-3 slices of duck for an entree (panini), or 1 slice for appetizers (baguette) you get roughly 6-7 serves from 1 breast.
Method
- Set your grill or smoker for indirect cooking at 120–130°C, using Samba Oak Smoking Chunks.
- Prepare the duck by scoring the skin or using a fork to poke holes. This helps render the fat during cooking.
- Smoke the duck for 30–45 minutes, until the internal temperature reaches 55–60°C. Allow it to rest for 5 minutes before slicing.
- While the duck is cooking, toast a slice of baguette for an appetizer-sized portion or a larger panini for an entrée-sized serving.
- Slice brie cheese, layer it on the toasted baguette, and use a torch to melt the cheese and add some colour.
- Arrange the crostini on a bed of rocket, layer with sliced duck, and garnish with pomegranate seeds and a drizzle of vino cotto.
Try this recipe and tag us (@sambafireandbbq_au) and Deniz (@smokeymcbbq)!
