Grilled Duck Toasts

01Method

1. 1

   Halve the red onion and slice it into thin strips. Warm a little olive oil in a small saucepan and sauté the onion until golden. Season with salt and pepper, sprinkle in the sugar, and let it caramelize. Stir in the juice of half the orange along with the vinegar, cover, and simmer for about 20 minutes until you have a thick, jammy marmalade.

2. 2

   Remove the bones from the roasted duck and transfer the meat to a bowl. Mix in the duck drippings and the finely chopped parsley, then season with salt and pepper.

3. 3

   Toast the bread slices in a pan with a little olive oil until golden brown, then rub one side with a crushed garlic clove.

4. 4

   Spread about a tablespoon of onion marmalade onto each slice, pile on some pulled duck, and top with a few arugula leaves. Finish with a squeeze of orange juice.