Duck Bruschetta with Orange Balsamic Vinaigrette by: Tyler Viars

This duck bruschetta recipe has it all—read on to learn how to make it yourself.

Duck is one my favorite proteins to work with. It is so versatile. Whether it’s used to confit, sear, or cure into prosciutto, it all tantalizes my palate. This dish has it all: fattiness from the duck fat, acid from the vinegar and tomatoes, and a splash of citrus from the orange. Did I mention it is topped with fresh mozzarella and grated Parmigiano-Reggiano? The “woods” you take a duck from for a dish like this may be flooded, but it’s still “forest to fork” if you ask me! Quack, quack!