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Chutney-duck bites

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Total time: 40 minutes | Serves 12 to 16
  • 2 duck legs in confit
  • 6 tablespoons melted butter, divided
  • Tabasco to taste
  • 1/2 cup mango chutney
  • 1/2 cup creme fraiche
  • 12 thin slices white toasting-type bread
  • 1/2 cup chopped chives

Step 1Heat the broiler. Lay the duck legs on a foil-lined broiler pan and place the pan as far as possible from the heat element. Cook until the skin is crisp and the meat is heated through, about 13 minutes. Remove the duck legs from the broiler, wrap loosely in the foil and let them stand until just cool enough to handle.

Step 2Reduce the oven heat to 300 degrees. Remove the skin from the duck legs. Cut the crispiest sections into a fine dice and set aside. Roughly shred the meat and place it in a blender or food processor along with any fat from the foil.

Step 3Add 3 tablespoons melted butter and process until not quite smooth, adding another tablespoon of butter as needed to make a spreadable mixture. Stir in the reserved diced skin. Season well with Tabasco. Keep warm.

Step 4Remove the crusts from the bread and cut each slice into 4 triangles. Lay on an ungreased baking sheet and toast in the oven for 7 to 9 minutes, until crisp but not browned.

Step 5Melt the remaining butter. Brush each triangle of bread lightly with melted butter. Spread with a little of the duck mixture, then top with a squiggle of chutney and one of creme fraiche. Sprinkle lavishly with chives and serve immediately.

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