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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 GarlandAn 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.
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4 duck leg 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 carrot 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

Ingredients

Imprimer ma sélection
  • 4
    duck leg
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1/2 cup
    (125 mL)
    maple syrup
  • 1
    red onion, sliced very thin
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 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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    MCCORMICKS BROTH CUBES

    MCCORMICKS BROTH CUBES

    $4.99 ea.

    105 g SELECTED VARIETIES



  • Salt and pepper to taste
  • 8
    baby potatoes
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    EARTH FRESH ORGANIC BABY POTATOES

    EARTH FRESH ORGANIC BABY POTATOES

    $3.99 ea.

    680 g, PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


  • 4
    small carrot
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    small rutabaga, julienned
  • 1
    fennel bulb, quartered
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    BEGONIA PLANT OR SPRING BULBS

    BEGONIA PLANT OR SPRING BULBS

    3 for $10.00

    4" POT ASSORTED COLOURS AND VARIETIES OR 3.99 EA.


  • 0.500
    small cabbage, quartered
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    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE 2.18/kg


  • 12
    pearl onions
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    red pepper, in thin strips
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    MINI SWEET PEPPERS

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    $3.99 ea.

    454 g, PRODUCT OF MEXICO


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


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

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