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Auberge Lac-à-l'Eau-Claire

Lac-à-l'Eau-Claire : St-Alexis-Des-Monts

Lac-à-l'Eau-Claire : St-Alexis-Des-Monts
 
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Recipe details

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Duck leg confit, on a mixed vegetables bed, sweet and sour raspberry sauce

Ingredients:

  • 4 duck legs confit
  • 500g mixed vegetables, cut in fine strips (carrots, leeks, celery, white trumps, mushrooms)
  • 125 ml chicken stock
  • 100 ml raspberry cider jelly

Methods:

  1. Cook vegetables with a small amount of confit grease.
  2. Add the chicken stock and let reduce the liquid, add the jelly.
  3. Reheat the duck legs in the oven.

Comments:

  • To serve, place the vegetables on a plate and top with the duck leg.
  • Serve hot.

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Auberge Lac-à-l'Eau-Claire
500, Lac-à-l'Eau-Claire C.P. 210
St-Alexis-des-Monts (Québec, Canada)
J0K 1V0

Printed on: Saturday, February 4, 2012
Phone: 819 265-3185
Fax: 819 265-3187
E-mail:
Website: http://www.lacaleauclaire.com/