Duck Confit: 2 each duck legs

                    1/2 cup salt

                    3/4 cup of sugar

                    2 tsp of ground cinnamon

                    2 tsp of ground cloves

                    2 tsp of ground juniper

Drudge duck legs in spice and refrigerate overnight- Rinse legs and cover in duck fat. Cook at 225 degrees for 5 hrs.

Filling: 1cup of diced Ohio apples

            1 cup of shred duck confit

            1 tablespoon of pickled fresh thyme

            1 oz of chicken or duck stock

            1 tablespoon of vermont butter

Fig Puree: 1 cup of dried black mission figs

                1.5 cups of brown duck/ chicken stock

                Heat until soft, blend and strain through fine mesh strainer and season with salt

Fromage D' Affinois: 2 cups of heavy whipping cream

                                4 oz of Fromage D' Affinois- Rind removed

  Bring cream to simmer- stir in cheese. Finish and assemble with round cut pasta.

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