Duck Canapés with Rhubarb-chive Chutney
| Preparation: | 45 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 1 h 5 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- 3/4 cup (180 mL) sugar*
- 1/3 cup (80 mL) Irresistibles cider vinegar*
- 1Tbsp. (15 mL) minced fresh ginger
- 2 cloves garlic, minced
- 1 tsp. (5 mL) Irresistibles cumin*
- 1/2 tsp. ( 2.5 mL) cardamom
- 1/4 tsp. (1.2 mL) Irresistibles crushed chillies*
- 4 cups ( 1 L ) diced Quebec rhubarb
- 1/2 cup (125 mL) minced chives or scallion
- 2 preserved duckling legs
- Sufficient quantity, rusks or endive leaves
Preparation
Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil over medium-high heat, reduce heat and add rhubarb.
Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside.
Preheat oven to 350°F (180°C).
Heat duckling legs for 10 minutes in oven. Shred meat with a fork.
Add 1/2 cup (125 mL) of chutney to humidify meat.
Spoon duck mixture onto rusks or endive leaves with duckling mixture and garnish with a spoonful of chutney.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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