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Chef Julius’ Duck Confit Crostini

Chef Julius’ Duck Confit Crostini


  • 1 leg of duck confit (store purchased)
  • 3 oz shallot confit or caramelized shallots
  • ¼ lb Taleggio cheese
  • ½ rosemary-infused baguette (¼-inch slices, toasted)
  • ½ cup monini-roasted garlic oil
  • ½ oz chopped fresh tarragon
  • Truffle salt
  • black pepper


  1. Place sliced baguette on sheet tray and drizzle with oil and season with black pepper.
  2. Bake in a pre-heated oven on 350 degrees for about five minutes to seven minutes or until slightly golden brown around the edges.
  3. Place a small amount of the Taleggio cheese on the baguette.
  4. Finally, top with a small amount of duck and serve.

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