Duck Confit on Country Toast with Fig Chutney Recipe

Name: Duck Confit on Country Toast with Fig Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 duck legs; Salt mixture; 6 cups duck fat; 1 loaf crusty Italian bread; 1 cup salt; 1 teaspoon crushed bay leaves; 1 teaspoon fennel seeds; 1 teaspoon dried thyme; 1 teaspoon peppercorns; 20 fresh figs, cut in 1/2; 1 1/2 cups red wine; 1 cup water; 1/4 cup brown sugar; 1 cinnamon stick; 4 tablespoons mascarpone cheese (optional); Salt and pepper, to taste

Servings: persons

8 duck legs
Salt mixture
6 cups duck fat
1 loaf crusty Italian bread
1 cup salt
1 teaspoon crushed bay leaves
1 teaspoon fennel seeds
1 teaspoon dried thyme
1 teaspoon peppercorns
20 fresh figs, cut in 1/2
1 1/2 cups red wine
1 cup water
1/4 cup brown sugar
1 cinnamon stick
4 tablespoons mascarpone cheese (optional)
Salt and pepper, to taste

1
Place the duck legs in a shallow roasting pan, generously sprinkle with salt mixture (recipe follows) and pour over enough duck fat to cover.
2
Cook in a preheated 275 degree oven for about 2/12 hours or until the meat is fork tender.
3
Remove the legs from the fat to cool.
4
Strain the fat and save for other uses (it will last a couple of weeks in the refrigerator).
5
Slice the Italian bread into 1/2-inch thick slices.
6
Sprinkle with some extra-virgin olive oil, salt and pepper.
7
Toast in a 300 degree oven until golden.
8
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.
9
Stir occasionally.
10
Season to taste with salt and pepper
11
To serve, place fig chutney on a slice of the toasted Italian bread and top with a dollop of the mascarpone cheese.
12
Serve the duck on the side.
13
Or you might remove the bone from the leg, trying to keep the meat intact and serve it on top of the chutney.
14
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.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 duck legs, Salt mixture, 6 cups duck fat, 1 loaf crusty Italian bread, and more.

Yes, Duck Confit on Country Toast with Fig Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Confit on Country Toast with Fig Chutney

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