Duck Confit On Country Toast With Fig Chutney Recipes
DUCK CONFIT
This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.
Provided by Bryce Gifford
Categories World Cuisine Recipes European French
Yield 2
Number Of Ingredients 8
Steps:
- Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
- Preheat the oven to 200 degrees F (93 degrees C).
- Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
- Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg
FIG TOASTS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees or its highest possible setting. Toast the bread: lay the bread slices directly on the oven rack and toast in the heated oven until golden, 4 to 5 minutes. Place the toast on 4 warmed plates.
- Meanwhile, trim stems off the figs. Slice the figs in half and dip them in sugar, turning so they are well coated. Heat 1 tablespoon of the butter, add the almonds, and saute until golden brown, 2 to 3 minutes. Set them aside. Heat the remaining butter in a skillet until foaming. Add the figs, cut side down, and saute until done, turning once, 3 to 4 minutes.
- Set the figs on the toast and spoon over the pan juices. Top each toast with yogurt and a sprinkling of toasted almonds. Serve at once so the toast stays crisp.
DUCK CONFIT ON COUNTRY TOAST WITH FIG CHUTNEY
Provided by Global Cookbook
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : ServingSize 917 g, Calories 3357, Fat 322.21 g, TransFat 0.0 g, SaturatedFat 89.12 g, Cholesterol 452 g, Sodium 28446 g, Carbohydrate 64.02 g, Fiber 7.6 g, Sugar 54.14 g, Protein 36.06 g
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