500 - 540 ml SELECTED VARIETIES
3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 PK PRODUCT OF MEXICO
In a large pan, brown duck legs in oil and maple syrup, approximately 10 minutes.
Add onion, garlic, ginger and thyme.
Pour 1/2 cup (125 mL) ice cider into the pan, cover and cook until meat pulls away from the bones, approximately 1 hour and 50 minutes.
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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