Duck Confit Cups with Cranberry Jam & Onion Confit Recipe

Duck Confit Cups with Cranberry Jam and Onion Confit

Looking for ideas for appetizers to serve your guests this holiday season? Our duck confit cups with cranberry jam and onion confit are sure to satisfy! These wintery, festive appetizers go perfectly with our no sugar, no fat added whole grain white bread.

Preparation 5 min
Total 45 min
12 Servings
Bon Matin No Sugar, No Fat Added White Bread with Whole Grains Loaf
MADE WITH Bon Matin® No Sugar, No Fat Added White Bread with Whole Grains



  • 12 slices of Bon Matin® No Sugar, No Fat Added Whole Grain White Bread
  • 2 tablespoons olive oil
  • 200 g shredded duck confit, purchased
  • 1/2 cup cranberry jam, homemade
  • 2 tbsp onion confit, purchased
  • Rosemary leaves
  • Pomegranate seeds

  • Cranberry Jam:

  • 2 cups fresh cranberries
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 tbsp orange zest

  • Preparation

    Cranberry Jam:

    1. In a saucepan, add all ingredients and bring to the boil.
    2. Simmer over medium heat for 8-10 minutes, then remove from heat.
    3. Allow to cool.

    4. Bread Cups:

      1. Preheat oven to 375°F..
      2. Spray 12 muffin cups with oil.
      3. Remove crusts from bread slices (save for croutons).
      4. Using a rolling pin, flatten bread slices and cut corners to form circles.
      5. Brush bread slices with oil and press into muffin cups.
      6. Toast in oven for 5 to 8 minutes, set aside.

      7. Cup Assembly:

        1. In a frying pan, heat the duck confit for 5 minutes.
        2. Add onion confit and remove from heat.
        3. Divide the mixture between the cups.
        4. Garnish with cranberry jam, rosemary leaves and pomegranate seeds.
        5. Serve warm.