TC Recipe: Duck Leg Bruschetta

May 19 2008

By Catering Chef Christian Johnston
Suggested Pairing: 2006 NxNW Columbia Valley Cabernet Sauvignon
Serves 2

Duck Leg Bruschetta


  • 1 each Duck Leg
  • ¼ cup Red Wine
  • ½ cup shallots, sliced thin
  • 1 loaf French bread baguette
  • ½ each Vanilla bean seeds
  • ¼ cup currants
  • ¼ cup goat cheese
  • 1 Tb sugar
  • 3 Tb olive oil
  • 2 Tb chopped fresh herbs
  • Salt and pepper


Salt and pepper the duck leg. In a hot pan add 1 Tb olive oil and duck legs skin side down. Transfer to a 400 degree oven when skin begins to brown. Bake for 7-10 minutes.

In another hot pan add 1 Tb olive oil and shallots. Add sugar to caramelize.
Deglaze with red wine. Add vanilla bean seeds and currants. Simmer for 5 minutes.

Slice two thick bias pieces from the French bread. Lightly toast the bread. Spread on the goat cheese. Top the goat cheese with the shallot mixture. Slice off pieces of the duck leg and add to the bruschetta. Finish with the fresh herbs. Enjoy.