Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Brome Lake Ducks |
Recipe ingredients
- 4 Brome Lake duck legs
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- ½ cup (125 mL) maple syrup*
- 1 red onion, sliced very thin
- 2 garlic cloves, chopped
- 1 Tbsp. (15 mL) grated fresh ginger
- 1 sprig of thyme
- 1½ cups (375 mL) ice cider
- ½ cup (125 mL) duck or veal stock
- Salt and pepper to taste
- 8 baby potatoes
- 4 small carrots
- 1 small rutabaga, julienned
- 1 fennel bulb, quartered
- ½ small cabbage, quartered
- 12 pearl onions
- 1 red pepper, in thin strips
Preparation
In a large pan, brown duck legs in oil and maple syrup, approximately 10 minutes.
Add onion, garlic, ginger and thyme.
Pour ½ cup (125 mL) ice cider into the pan, cover and cook until meat pulls away from the bones, approximately 1 hour and 50 minutes.
Vegetable Garland
An hour before the end of the cooking time, add potatoes, carrots, rutabaga, fennel and 1 cup (250 mL) ice cider.
Cook 10 minutes, then add cabbage, onions and red pepper and cook another 50 minutes.
Adjust seasoning during cooking.
Arrange vegetables in a garland on a serving platter and lay duck legs on top.
Garnish with apple wedges, thinly sliced and fanned out. Serve.
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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