Servings: 12 crostinis @ 0.5 mg THC per serving
Preparation time: 35 minutes
- 1 Duck leg confit
- 2-3 fresh and plump black figs
- 200 g. fresh goat’s cheese
- ¼ cup maple sugar
- 4 tbsp. Olive oil
- ½ tsp. yellow curry
- ½ baguette with walnuts (regular baguette may also be suitable)
- 1 tsp. salt
- 1 tsp. (5ml) Finefleur oil
01 Preheat oven to 180 ° C (350 ° F).
02 Put the duck leg in the oven to heat slightly. Using a fork, fray the flesh and cut slightly larger pieces with a knife. Reserve.
03 Slice the baguette and figs to make 12 thin slices of each. On a baking sheet, place the slices of bread previously sprinkled with half the olive oil and half the salt and pepper. Place a slice of fig on each slice of bread, sprinkle half of the maple sugar and roast the croutons until the ends of the bread turn brown and the fig begins to melt slightly, the crouton must be firm enough .
04 In a small bowl, mix the fresh goat cheese, curry powder, remaining olive oil and Finefleur oil.
04 On each crouton also add the fried duck confit. Add an equal amount of flavored cheese to each of the crostini.
05 Sprinkle the maple sugar on each of your pieces and broil them with a cooking torch. Season with salt and pepper and add a little bunch of cress on the crostini. Enjoy!