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Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cuisses-canard-deglacees-cidre-glace-corolle-legumes-5637.jpg
PT35M
PT3H00M
PT3H35M
In a large pan, brown duck legs in oil and maple syrup, approximately 10 minutes.Add onion, garlic, ginger and thyme.Pour 1/2 cup (125 mL) ice cider into the pan, cover and cook until meat pulls away from the bones, approximately 1 hour and 50 minutes.Vegetable GarlandAn hour before the end of the cooking time, add potatoes, carrots, rutabaga, fennel and 1 cup (250 mL) ice cider.Cook 10 minutes, then add cabbage, onions and red pepper and cook another 50 minutes.Adjust seasoning during cooking.Arrange vegetables in a garland on a serving platter and lay duck legs on top.Garnish with apple wedges, thinly sliced and fanned out. Serve.
4
Canards du Lac Brome
5
1
5
5
4 duck leg
2 Tbsp. (30 mL) extra virgin olive oil
1/2 cup (125 mL) maple syrup
1 red onion, sliced very thin
2 garlic cloves, chopped
1 Tbsp. (15 mL) grated fresh ginger
1 of thyme
1/2 cups (125 mL) ice cider
1/2 cup (125 mL) duck or veal stock
Salt and pepper to taste
8 baby potatoes
4 small carrot
1 small rutabaga, julienned
1 fennel bulb, quartered
0.500 small cabbage, quartered
12 pearl onions
1 red pepper, in thin strips
Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:35
Preparation
3:00
COOKING
3:35
TOTAL TIME
Ingredients
-
4
duck leg
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1/2 cup
(125 mL)maple syrup
-
1
red onion, sliced very thin
-
2
garlic cloves, chopped
-
1 Tbsp.
(15 mL)grated fresh ginger
-
1
of thyme
-
1/2 cups
(125 mL)ice cider
-
1/2 cup
(125 mL)duck or veal stock
-
Salt and pepper to taste
-
8
baby potatoes
-
4
small carrot
-
1
small rutabaga, julienned
-
1
fennel bulb, quartered
-
0.500
small cabbage, quartered
-
12
pearl onions
-
1
red pepper, in thin strips
Preparation
In a large pan, brown duck legs in oil and maple syrup, approximately 10 minutes.
Add onion, garlic, ginger and thyme.
Pour 1/2 cup (125 mL) ice cider into the pan, cover and cook until meat pulls away from the bones, approximately 1 hour and 50 minutes.
Vegetable Garland
An hour before the end of the cooking time, add potatoes, carrots, rutabaga, fennel and 1 cup (250 mL) ice cider.
Cook 10 minutes, then add cabbage, onions and red pepper and cook another 50 minutes.
Adjust seasoning during cooking.
Arrange vegetables in a garland on a serving platter and lay duck legs on top.
Garnish with apple wedges, thinly sliced and fanned out. Serve.
Source :
Canards du Lac Brome
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.
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.
