Duck Confit On Country Toast With Fig Chutney Recipe

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Nutrition per serving    (USDA % daily values)
CAL
4525
FAT
1263%
CHOL
156%
SOD
1915%

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Ingredients for 4 servings

Salt mixture

20 fresh figs, cut in 1/2

1 teaspoon fennel seeds

1 teaspoon crushed bay leaves

1 cup water

4 tablespoons mascarpone cheese (optional)

1 1/2 cups red wine

1 cinnamon stick

1/4 cup brown sugar

1 loaf crusty Italian bread

6 cups duck fat

1 teaspoon dried thyme

1 teaspoon peppercorns

1 cup salt

Salt and pepper, to taste

8 duck legs

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