Duck And Mushroom Crostini

Another great way to serve duck so that it will be eaten…..and enjoyed.

When entertaining, it is always fun to ‘up the ante” every once in a while, and this is one way to do it.


  • 1 whole duck (cook the day before)
  • salt and pepper
  • 1 loaf Italian baguette
  • 2 tbsp. extra virgin olive oil, plus extra for drizzling
  • 2 tbsp. butter
  • 1 garlic clove, minced
  • 2 cups mushrooms, sliced
  • 4 sprigs Italian parsley, chopped

Preheat oven to 350 degrees. Season duck with salt and pepper and roast for 1 hour. Now, turn down the temperature to 300 degrees and continue roasting for a further 1  1/2 hours. Remove and let cool.

When cool enough to handle, pull the meat from the duck. Separate the meat and reserve.

Lightly drizzle some oil over the sliced bread and grill to a golden brown. Saute in frypan remaining oil and butter, add the garlic and cook for about a minute without burning.

Add the mushrooms and toss to mix. Cook for about 3-4 minutes until they soften and get some colour.

Toss with parsley, season and serve on bread slices and top with the duck meat.




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