Duck Confit On Country Toast With Fig Chutney Recipe
Servings: 4
Ingredients
- 8 x duck legs
- 6 c. duck fat
- 1 loaf crusty Italian bread
- 1 c. salt
- 1 tsp crushed bay leaves
- 1 tsp fennel seeds
- 1 tsp dry thyme
- 1 tsp peppercorns
- 20 x fresh figs cut in halves
- 1 1/2 c. red wine
- 1 c. water
- 1/4 c. brown sugar
- 1 x cinnamon stick
- 4 Tbsp. mascarpone cheese (optional) Salt to taste Freshly-grnd black pepper to taste
Directions
- Place the duck legs in a shallow roasting pan, generously sprinkle with salt mix (combine ingredients) and pour over sufficient duck fat to cover. Cook in a preheated 275 degree oven for about 2 1/2 hrs or possibly till the meat is fork tender. Remove the legs from the fat to cold. Strain the fat and save for other uses (it will last a couple of weeks in the refrigerator).
- Slice the Italian bread into 1/2-inch thick slices. Sprinkle with some extra-virgin extra virgin olive oil, salt and pepper. Toast in a 300 degree oven till golden brown.
- For the Fig Chutney: Put all of the ingredients except the mascarpone cheese in a heavy-bottom saucepan over low heat and cook till most of the liquid is evaporated. Stir occasionally. Season to taste with salt and pepper
- To serve, place fig chutney on a slice of the toasted Italian bread and top with a dollop of the mascarpone cheese. Serve the duck on the side. Or possibly you might remove the bone from the leg, trying to keep the meat intact and serve it on top of the chutney. The duck legs will remain crisp if you prepare them the same day you will be serving them and keep them at room temperature for up to 3 hrs.
- This recipe yields 4 to 6 servings.
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