Duck thighs confit with red peppercorn fruit chutney

Ingredients

• 60 mL (1/4 cup) coarse salt
• 4 duck thighs
• 4 containers (300 g each) duck fat Chutney
• 15 mL (1 tbsp.) olive oil
• 60 mL (1/4 cup) finely chopped Vidalia onion
• 45 mL (3 tbsp.) each: red wine and maple syrup
• 1 tin (398 mL) whole cranberry sauce
• 1 package (300 g) frozen raspberries, thawed
• Salt and pepper to taste
• 30 mL (2 tbsp.) pink peppercorns
• 15 mL (1 tbsp.) fi nely chopped fresh rosemary

Preparation

1. Pour salt into a large freezer bag and add duck thighs. Seal bag tightly and shake to coat meat well with salt. Refrigerate for 24 hours to marinate. Preheat oven to 160ºC (325ºF). Rinse meat under cold running water and blot dry with paper towels. Reserve.
2. In a large heavy-bottomed saucepan, melt duck fat over medium heat and then add duck thighs. Cover and bake in oven for 1 hour 15 minutes, or until meat easily pulls away from bone. During this time, heat oil in a saucepan over medium-high heat.
3. Add onion and cook for 3 minutes, or until translucent. Add wine, maple syrup, cranberry sauce and raspberries. Season with salt and pepper to taste. Bring to a boil; reduce heat to medium-low and cook uncovered, stirring regularly, for 15 to 20 minutes, or until sauce thickens. Add pink peppercorns and rosemary. Reserve.
4. Place chicken thighs on a baking sheet and cook under broiler until lightly golden. Serve duck thighs confit with hot fruit chutney, a blend of white and wild rice, and a green vegetable.