Duck and Peach Crostini

Ingredients

• 2 pieces duck breast
• 2 pieces ripe peach
• 1 piece baguette
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 100 grams goat cheese
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare the duck breast — Score the skin of the duck breast, season with salt and pepper. Heat a skillet and place duck breast skin side down to render fat and crisp skin, about 6-7 minutes. Flip and cook 3-4 minutes until medium rare. Remove and rest.
2. Caramelize the peaches — Slice peaches into wedges. In the same skillet, add olive oil and sauté peach slices with honey and fresh thyme for about 3-4 minutes until softened and caramelized. Remove from heat.
3. Toast the baguette — Slice the baguette into 1/2 inch thick slices. Brush lightly with olive oil and toast in a preheated oven at 375°F (190°C) for 8-10 minutes until golden and crisp.
4. Assemble crostini — Spread a small layer of goat cheese on each toasted baguette slice. Thinly slice the rested duck breast and arrange atop the cheese.
5. Top with peaches and garnish — Place caramelized peach slices on each crostini. Sprinkle with extra fresh thyme if desired and serve warm.