A Ramp Butter Duck Breast Tartine just might be the best possible way to wish a Happy Mother’s Day! to the ones you love best. It’s fun to make and even more fun to eat. The crunchy, sweet and savory toast slathered in decadent ramp butter and topped with thin slices of grilled duck breast are rich and flavorful. A drizzle of aged balsamic seals the deal. This lovely Ramp Butter Duck Breast Tartine works equally well when served as a rich dinner or as a slightly lighter appetizer (okay, it’s really not any lighter, you just eat less of it). I like pre-slicing the tartine for my guests because when left intact, the duck breast pieces are hard to bite and it makes eating the Ramp Butter Duck Breast Tartine just a little too messy a prospect, especially considering the elegance of the dish. But four little pieces of the Ramp Butter Duck Breast Tartine are the perfect solution. I feel like I should warn you so that you can best plan ahead, this tartine is so good, it’s on my list of dishes worthy of the wine cellar collection. So if you don’t have one handy, or in mind, a trip to the store is in order so that your wine can keep up with this Ramp Butter Duck Breast Tartine.
- 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
- 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.
- *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.
