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Duck Canapés with Rhubarb-chive Chutney
2013-08-06
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.comPhotography: Benoit Levac, Levac photo
6
Ass. des Jardiniers-Maraîchers du Québec
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 clove 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
-
![]()
Lactose-free
6
cups
0:45
Preparation
0:20
COOKING
1:05
TOTAL TIME
Ingredients
-
3/4 cup
(190 mL)sugar
-
1/3 cup
(80 mL)cider vinegar
-
1 Tbsp.
(15 mL)minced fresh ginger
-
2
clove garlic, mincedYou might like:
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Flyer Deal
(1)
LOCAL GARLIC
$3.99 ea.
115 g PRODUCT OF ONTARIO
-
1 tsp.
(5 mL)cumin
-
1/2 tsp.
(2 mL)cardamom
-
1/4
crushed chilliesYou might like:
![]()
Flyer Deals
(3)
HELLMANN’S MAYONNAISE, BICK’S PICKLES OR FRANK’S REDHOT SAUCE SELECTED SIZES, SELECTED VARIETIES
$2.99 ea.
HELLMANN’S MAYONNAISE, BICK’S PICKLES OR FRANK’S REDHOT SAUCE SELECTED SIZES, SELECTED VARIETIES
$2.99 ea.
HELLMANN’S MAYONNAISE, BICK’S PICKLES OR FRANK’S REDHOT SAUCE SELECTED SIZES, SELECTED VARIETIES
$2.99 ea.
-
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 leavesYou might like:
![]()
Flyer Deals
(4)
RADICCHIO
$3.99 /lb
PRODUCT OF U.S.A.
BOSTON LETTUCE DOME
$2.49 ea.
PRODUCT OF ONTARIO
ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK
$3.44 ea.
PRODUCT OF U.S.A. or PRODUCT OF MEXICO
ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK
$3.44 ea.
PRODUCT OF U.S.A. or PRODUCT OF MEXICO
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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