Chutney-duck bites

Time 40 minutes
Yields Serves 12 to 16
Chutney-duck bites

Heat 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.


Reduce 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.


Add 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.


Remove 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.


Melt 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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