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Duck Canapés with Rhubarb-chive Chutney https://www.metro.ca/userfiles/image/recipes/chutney-rhubarbe-ciboulette-confit-canard-5580.jpg PT45M PT20M PT1H05M
Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil over medium-high heat, reduce heat and add rhubarb. Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside. Preheat oven to 350°F (180°C). Heat duckling legs for 10 minutes in oven. Shred meat with a fork. Add 1/2 cup (125 mL) of chutney to humidify meat. Spoon duck mixture onto rusks or endive leaves with duckling mixture and garnish with a spoonful of chutney. Recipe of eatquebec.com Photography: Benoit Levac, Levac photo
6
4 2 5 4
3/4 cup (190 mL) sugar 1/3 cup (80 mL) cider vinegar 1 Tbsp. (15 mL) minced fresh ginger 2 cloves garlic, minced 1 tsp. (5 mL) cumin 1/2 tsp. (2 mL) cardamom 1/4 crushed chillies 4 cups (1 L) diced Quebec rhubarb 1/2 cup (125 mL) minced chives or scallion 2 preserved duckling legs Sufficient quantity, rusks or endive leaves
Duck Canapés with Rhubarb-chive Chutney

Duck Canapés with Rhubarb-chive Chutney

Rate this recipe
2 Votes
  • Lactose-free
6
cups
0:45
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    sugar
  • 1/3 cup
    (80 mL)
    cider vinegar
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  • 1 Tbsp.
    (15 mL)
    minced fresh ginger
  • 2
    cloves garlic, minced
  • 1 tsp.
    (5 mL)
    cumin
  • 1/2 tsp.
    (2 mL)
    cardamom
  • 1/4
    crushed chillies
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  • 4 cups
    (1 L)
    diced Quebec rhubarb
  • 1/2 cup
    (125 mL)
    minced chives or scallion
  • 2
    preserved duckling legs

  • Sufficient quantity, rusks or endive leaves
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Imprimer ma sélection

Preparation

Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil over medium-high heat, reduce heat and add rhubarb.

Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside.

Preheat oven to 350°F (180°C).

Heat duckling legs for 10 minutes in oven. Shred meat with a fork.

Add 1/2 cup (125 mL) of chutney to humidify meat.

Spoon duck mixture onto rusks or endive leaves with duckling mixture and garnish with a spoonful of chutney.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

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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