Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables https://www.metro.ca/userfiles/image/recipes/cuisses-canard-deglacees-cidre-glace-corolle-legumes-5637.jpg PT35M PT3H00M PT3H35M
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. 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.
4
4 duck legs 2 Tbsp. (30 mL) extra virgin olive oil 1/2 cup (125 mL) maple syrup 1 red onion, sliced very thin 2 garlic cloves, chopped 1 Tbsp. (15 mL) grated fresh ginger 1 of thyme 1/2 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 0.500 small cabbage, quartered 12 pearl onions 1 red pepper, in thin strips
Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables

Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables

Rate this recipe
0 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:35
Preparation
3:00
COOKING
3:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    duck legs
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1/2 cup
    (125 mL)
    maple syrup
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.50
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $6.99 ea.

    500 - 540 ml SELECTED VARIETIES

  • 1
    red onion, sliced very thin
    You might like:

    Flyer Deal  (1)
    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 2
    garlic cloves, chopped
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 1 Tbsp.
    (15 mL)
    grated fresh ginger
  • 1
    of thyme
  • 1/2 cup
    (125 mL)
    duck or veal stock
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

    CAMPBELL'S CHUNKY SOUP OR BROTH

    3 for $5.00

    480 - 540 ml SELECTED VARIETIES


  • Salt and pepper to taste
  • 8
    baby potatoes
    You might like:

    Flyer Deals  (2)
    SWEET POTATOES

    SWEET POTATOES

    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg

    CARISMA YELLOW POTATOES

    CARISMA YELLOW POTATOES

    $3.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 4
    small carrots
    You might like:

    Flyer Deals  (2)
    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.49 ea.

    907 g PRODUCT OF ONTARIO

    ORGANIC RAINBOW MINI CARROTS

    ORGANIC RAINBOW MINI CARROTS

    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 1
    small rutabaga, julienned
  • 1
    fennel bulb, quartered
  • 0.500
    small cabbage, quartered
  • 12
    pearl onions
    You might like:

    Flyer Deal  (1)
    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1
    red pepper, in thin strips
    You might like:

    Flyer Deals  (2)
    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

    $3.99 ea.

    2 PK, PRODUCT ONTARIO

    ASSORTED COLOUR SWEET PEPPERS 3 PK

    ASSORTED COLOUR SWEET PEPPERS 3 PK

    $3.99 ea.

    PRODUCT OF ONTARIO

Imprimer ma sélection

Preparation

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.

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.

Source : Canards du Lac Brome

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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.

Error

Sorry, an error has occurred. Please refresh the page.