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Potato Chips and Chocolate-dipped Duck Breast Hors d’oeuvres https://www.metro.ca/userfiles/image/recipes/croustilles-pommes-terre-magret-canard-chocolat-5582.jpg PT15M PT35M PT50M
Chips: Thinly slice potatoes. Soak for 5 min. in salted water. Drain and pat dry with paper towels. Heat oil and deep fry chips until golden. Remove from oil and drain on paper towels. Set aside. Preheat oven to 375°F (190°C). Trim duck of some fat and season with salt and pepper. Score the fat. Heat a skillet over high heat. When the skillet is quite hot, add duck skin-side down and cook over medium-high heat for 3 - 4 minutes, draining and reserving fat for future use. Turn duck over and cook another 3 minutes. Then roast skin-side up 6 - 8 minutes. Refrigerate. Melt chocolate in the top of a double boiler over medium heat. Thinly slice duck and dip half of each slice in melted chocolate. Pile a few chips and top with a slice of cutlet; decorate with fresh herbs. Recipe of eatquebec.com Photography: Benoit Levac, Levac photo
20
2 white or red Quebec potatoes, washed Sufficient quantity, oil for deep frying 1 duck breast 3 squares semi-sweet chocolate assorted fresh herbs to taste
Potato Chips and Chocolate-dipped Duck Breast Hors d’oeuvres

Potato Chips and Chocolate-dipped Duck Breast Hors d’oeuvres

Rate this recipe
1 Vote
  • Gluten-free
20
hors d’oeuvres pieces
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    white or red Quebec potatoes, washed

  • Sufficient quantity, oil for deep frying
  • 1
    duck breast

  • Salt and pepper to taste
  • 3
    squares semi-sweet chocolate

  • assorted fresh herbs to taste
Imprimer ma sélection

Preparation

Chips: Thinly slice potatoes. Soak for 5 min. in salted water. Drain and pat dry with paper towels.

Heat oil and deep fry chips until golden. Remove from oil and drain on paper towels. Set aside.

Preheat oven to 375°F (190°C).

Trim duck of some fat and season with salt and pepper. Score the fat.

Heat a skillet over high heat. When the skillet is quite hot, add duck skin-side down and cook over medium-high heat for 3 - 4 minutes, draining and reserving fat for future use.

Turn duck over and cook another 3 minutes.

Then roast skin-side up 6 - 8 minutes.

Refrigerate.

Melt chocolate in the top of a double boiler over medium heat.

Thinly slice duck and dip half of each slice in melted chocolate.

Pile a few chips and top with a slice of cutlet; decorate with fresh herbs.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, 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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