Duck Confit On Country Toast With Fig Chutney

Recipe Ingredients

8		Duck legs
6 cups	1422ml	Duck fat
1		Loaf crusty Italian bread
		Salt Mixture
1 cup	237ml	Salt
1 teaspoon	5ml	Crushed bay leaves
1 teaspoon	5ml	Fennel seeds
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Peppercorns
		Fig Chutney
20		Fresh figs - cut in halves
1 1/2 cups	355ml	Red wine
1 cup	237ml	Water
1/4 cup	40g / 1.4oz	Brown sugar
1		Cinnamon stick
4 tablespoons	60ml	Mascarpone cheese - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the duck legs in a shallow roasting pan, generously sprinkle with salt mixture (combine ingredients) and pour over enough duck fat to cover. Cook in a preheated 275 degree oven for about 2 1/2 hours or until the meat is fork tender. Remove the legs from the fat to cool. 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 olive oil, salt and pepper. Toast in a 300 degree oven until golden.

For the Fig Chutney: Put all of the ingredients except the mascarpone cheese in a heavy-bottom saucepan over low heat and cook until 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 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 hours.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9598) - from the TV FOOD - NETWORK

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