This first bite of the evening will let your guests know that this is no ordinary wild game dinner. For this recipe, brine the skinless duck breast fillets for 12 hours, then place them in a 180-degree smoker for 1 1/2 to 2 hours, until the internal temperature of the finished duck is 135 to 145 degrees. To make a quick brine, combine 1/2 gallon of water with 1/2 cup each brown sugar and kosher salt. If you don’t have a smoker, you can substitute duck breast fillets that have been seasoned, grilled, and cooled.
Smoking Time: 1 1/2–2 hours
- 1/3 cup olive oil
- 3 cloves garlic, minced
- Pinch of salt
- 1 small sourdough baguette, cut diagonally into 1/4-inch-thick slices
- 3 tablespoons jalapeño pepper, seeded and minced
- 2/3 cup cream cheese, softened
- 1 tablespoon lemon juice
- 2 smoked duck breasts
- Sriracha hot sauce (or any hot sauce)
- Preheat the oven to 325 degrees. In a small bowl, combine the olive oil, garlic, and salt. Arrange the sliced baguette on a baking sheet. Brush the baguette slices with the olive oil mixture and place them in the oven. Bake until lightly browned. Remove from the oven and let cool.
- In another small bowl, combine the jalapeño, cream cheese, and lemon juice; stir to blend thoroughly. Spread the mixture evenly over the toast.
- Slice the duck thinly and place it across the cream cheese mixture. Top with a small drop of Sriracha hot sauce. Garnish with green onion and red bell pepper.
credit – http://www.ducks.org/