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Recipe Detail Page
Duck Tourtière Crostini with Fresh Thyme
Holiday 2011
Quebec has two basic types of tourtières: a shallow pie with ground meat, and a deep dish version that traces its roots to the early settlers’ pies often layered with pieces of tourte, a plentiful carrier pigeon, along with turkey, veal and game, then baked for hours. Today duck is the darling of choice for many star Quebec chefs. Here, instead of encasing the filling in pastry, we layered slices of seasoned duck on thyme-scented baguette slices, then topped them off with sautéed herbed celery, carrot and onions. Upscale and definitely not stodgy.
Makes 14 pieces
1 boneless duck breast, about 12 oz (375 g)
⅓ cup (80 mL) fi nely chopped onion
⅓ cup (80 mL) diced carrot
⅓ cup (80 mL) diced celery
1/2 tsp (2 mL) each of dried marjoram and dried rubbed sage
1/4 tsp (1 mL) each of allspice and salt
2 to 3 tbsp (30 to 45 mL) water
1/2 French baguette loaf
1 bunch of fresh thyme
Pinch of salt and freshly ground black pepper
1 Remove the thick fat layer from duck and slice fat into strips. Place in a wide frying pan over medium heat. Stir occasionally until it is crispy brown and melted fat collects in the pan, about 5 minutes.
2 Meanwhile, slice duck breast into strips, about ⅓ inch (8 mm) thick. Set aside.
3 Remove crispy fat from the pan and save for nibbling if you like. Pour melted duck fat into a jar, leaving a generous coating in the pan if continuing with the recipe right away. Save the fat in the jar for cooking duck and for brushing on crostini. Any remaining is marvellous for sautéing potatoes.
4 Return fat-coated pan to medium-low. Add the chopped vegetables. Sprinkle with marjoram, sage, allspice and salt. Stir often until slightly softened, about 15 minutes. To keep the mixture moist, add 2 to 3 tbsp (30 to 45 mL) water, halfway through the cooking. Taste and add a little more allspice if needed. (If making ahead, cover and leave at room temperature for a day or refrigerate overnight. Cover and refrigerate sliced duck as well.)
5 To assemble appetizer, preheat oven to 350°F (180°C). Cut baguette into ⅓ -inch thick (8-mm) slices. You will need about 14. Place on a baking sheet and brush with melted duck fat or olive oil. Strip enough thyme leaves from their stems to measure about 2 tbsp (30 mL). Scatter half over the baguette slices.
6 If necessary, reheat vegetable mixture in the microwave. Cover to keep warm. Toast bread in the oven until starting to brown around the edges, 5 to 7 minutes.
7 Meanwhile, place the wide frying pan over medium heat. Add enough duck fat to generously coat the bottom. Lay duck slices in the pan, and sprinkle with salt and pepper. Cook until done as you like, from 1 to 2 minutes a side.
8 Place duck on toasted bread. Scoop up a scant tbsp (15 mL) of vegetable mixture using a tablespoon measure. Press mixture into the measure and turn on top of duck. Press mixture together with your fingers. Repeat with remaining crostini. Sprinkle with remaining thyme leaves. Add a sprig or 2 of fresh thyme.
Makes 14 pieces
