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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 cups (125 mL) ice cider 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

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  • 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
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  • 1/2 cup
    (125 mL)
    maple syrup
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    375 ml SELECTED VARIETIES

  • 1
    red onion, sliced very thin
  • 2
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    grated fresh ginger
  • 1
    of thyme
  • 1/2 cups
    (125 mL)
    ice cider
  • 1/2 cup
    (125 mL)
    duck or veal stock
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  • Salt and pepper to taste
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  • 8
    baby potatoes
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    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

  • 4
    small carrots
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    907 g PRODUCT OF U.S.A.

  • 1
    small rutabaga, julienned
  • 1
    fennel bulb, quartered
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  • 0.500
    small cabbage, quartered
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  • 12
    pearl onions
  • 1
    red pepper, in thin strips
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    3 PK PRODUCT OF MEXICO

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.

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