Duck Canapés with Rhubarb-chive Chutney

Duck Canapés with Rhubarb-chive Chutney
  • 6 cups
  • 0:45 Preparation
  • 0:20 Cooking
  • 1:05 Total Time


Add all
  • 3/4 cup
    (190 mL)


  • 1/3 cup
    (80 mL)

    cider vinegar

  • 1 Tbsp.
    (15 mL)

    minced fresh ginger

  • 2

    cloves garlic, minced

  • 1 tsp.
    (5 mL)


  • 1/2 tsp.
    (2 mL)


  • 1/4

    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


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

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007