Confit Kugel Wedges

Name: Confit Kugel Wedges
Cook time: 5 h 50 min
Total time: 5 h 50 min
Cuisine: Israeli
Ingredients: 2 cups apple cider vinegar; 1 cup golden raisins; Pinch of saffron (about 15 threads); 3 pounds Yukon Gold potatoes, peeled; 2 tablespoons olive oil; 2 large fennel bulbs (about 12 ounce each), thinly sliced (about 3 cups); 1 large yellow onion (about 14 ounce), thinly sliced (about 3 cups); 3 medium garlic cloves, minced (about 1 tablespoon); 3/4 cup duck fat or chicken fat, divided; 12 large eggs; 6 tablespoons white rice flour or finely ground matzo meal (about 2 ounces); 2 tablespoons kosher salt; 1 teaspoon black pepper; 1 teaspoon freshly ground fennel seeds (optional); 2 tablespoons vincotto or aged balsamic vinegar; 1 1/2 cups store-bought or homemade chicken liver mousse; Fresh basil leaves