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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Confit Duck Vol-au-Vent with Caramelized https://www.metro.ca/userfiles/image/recipes/vol-au-vent-canard-confit-oignons-caramelises-11514.jpg PT10M PT15M PT25M
    Prepare the Le Connaisseur poutine sauce by following the instructions on the package.Heat the duck confit in the microwave for 45 seconds.Heat the vol-au-vent pastries in the oven for 5 minutes.Stuff each vol-au-vent with ¼ of the cheese curds, ¼ of the duck confit, and a teaspoon of caramelized onions.Pour 1/3 cup (80 ml) of the sauce on top of each vol-au-vent and garnish with the scallions right before serving.Note:The quantities listed are for an appetizer for 4 people. If you want to make it a main dish, simply double the recipe.Enjoy!Source: Le Connaisseur
    4
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    .85 lb (400 g) shredded duck confit 1 pack Le Connaisseur poutine sauce 4 teaspoons (20 ml) onion confit of your choice 3 oz (80 g) cheese curds To taste scallions 4 vol-au-vent
    Confit Duck Vol-au-Vent with Caramelized

    Confit Duck Vol-au-Vent with Caramelized

    Rate this recipe
    0 Vote
    4
    Appetizers
    0:10
    Preparation
    0:15
    COOKING
    0:25
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • .85 lb
      (400 g)
      shredded duck confit
    • 1 pack
      Le Connaisseur poutine sauce
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    • 4 teaspoons
      (20 ml)
      onion confit of your choice
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    • 3 oz
      (80 g)
      cheese curds
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      400 g

    • To taste
      scallions
    • 4
      vol-au-vent
    Imprimer ma sélection

    Preparation

    Prepare the Le Connaisseur poutine sauce by following the instructions on the package.

    Heat the duck confit in the microwave for 45 seconds.

    Heat the vol-au-vent pastries in the oven for 5 minutes.

    Stuff each vol-au-vent with ¼ of the cheese curds, ¼ of the duck confit, and a teaspoon of caramelized onions.

    Pour 1/3 cup (80 ml) of the sauce on top of each vol-au-vent and garnish with the scallions right before serving.

    Note:

    The quantities listed are for an appetizer for 4 people. If you want to make it a main dish, simply double the recipe.

    Enjoy!

    Source: Le Connaisseur

    Source : Metro

    Legal Notice

    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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