Ramp Butter Duck Tartine
Ramp Butter Duck Tartine is a crunchy, sweet and savory toast slathered in decadent grilled ramp butter and topped with thin slices of grilled duck breast.
Servings: 2
Ingredients
- Buckwheat Cherry Bread from High Street*
- Grilled Ramp Butter
- Aged Balsamic Vinegar I think pomegranate molasses would be awesome too
- 1-2 duck breasts**
- salt pepper
Instructions
- Let the duck breasts come to room temperature and season them with salt and pepper. Heat a grill pan to medium high.
- Place the duck fat side down in the pan and grill 8-10 minutes.
- Flip and cook an additional 5 minutes.
- Remove from the pan and let rest fat side up about 10 minutes.
- With your best knife, slice the duck breasts as thin as you can to make it easier to bite.
- Slice the buckwheat cherry bread in medium slices and toast.
- Slather the ramp butter on warm toasts*.
- Layer with duck slices. Drizzle with aged balsamic.
- Slice in four to make it easy to eat.
Divine I tell you.
Notes
*If you can’t get this amazing bread from this amazing restaurant, select an interesting grainy bread that has a sweet and savory sensibility.
**One duck breast makes enough tartines for two for dinner, with a salad accompaniment, or 4 as appetizers. But you might want to go ahead and make two, while you’re at it.
**One duck breast makes enough tartines for two for dinner, with a salad accompaniment, or 4 as appetizers. But you might want to go ahead and make two, while you’re at it.