Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

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

Ok
Important!

Are you sure you want to empty your cart?

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
0 0 0 0
.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
    You might like:

    Flyer Deals  (3)
    HEINZ GHOST PEPPER RANCH DRESSING

    HEINZ GHOST PEPPER RANCH DRESSING

    $4.99 ea.

    475 ml WHILE SUPPLIES LAST


    TINGLY TED’S SAUCE

    TINGLY TED’S SAUCE

    $5.49 ea.

    249 ml


    TINGLY TED’S SAUCE

    TINGLY TED’S SAUCE

    $5.49 ea.

    249 ml


  • 4 teaspoons
    (20 ml)
    onion confit of your choice
    You might like:

    Flyer Deal  (1)
    SWEET ONIONS 3 lb

    SWEET ONIONS 3 lb

    $5.99 ea.

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


  • 3 oz
    (80 g)
    cheese curds
    You might like:

    Flyer Deals  (9)
    BOTHWELL CHEESE 170 g

    BOTHWELL CHEESE 170 g

    $7.49 ea.

    SELECTED VARIETIES


    CASTELLO HAVARTI CHEESE

    CASTELLO HAVARTI CHEESE

    $7.49 ea.

    170 - 200 g SELECTED VARIETIES


    KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

    KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

    $8.69 ea.


    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

    $17.99 /lb

    DELI CUT or PRICES AS MARKED


    GALBANI MOZZARELLA OR BOCCONCINI

    GALBANI MOZZARELLA OR BOCCONCINI

    $6.99 ea.

    170 - 227 g SELECTED VARIETIES


    SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

    SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

    $13.79 ea.

    SELECTED VARIETIES


    NUTS FOR CHEESE SPREAD

    NUTS FOR CHEESE SPREAD

    $9.99 ea.

    210 g SELECTED VARIETIES


    VIOLIFE SLICED CHEESE

    VIOLIFE SLICED CHEESE

    $6.99 ea.

    200 g SELECTED VARIETIES


    KRINOS IMPORTED GREEK FETA

    KRINOS IMPORTED GREEK FETA

    $12.29 ea.

    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.

Error

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

Error

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