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Recipe details
Duck leg confit, on a mixed vegetables bed, sweet and sour raspberry sauce
Ingredients:
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4 duck legs confit
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500g mixed vegetables, cut in fine strips (carrots, leeks, celery, white trumps, mushrooms)
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125 ml chicken stock
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100 ml raspberry cider jelly
Methods:
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Cook vegetables with a small amount of confit grease.
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Add the chicken stock and let reduce the liquid, add the jelly.
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Reheat the duck legs in the oven.
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Auberge Lac-à-l'Eau-Claire
Last Update: Saturday, February 4, 2012
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Auberge Lac-à-l'Eau-Claire
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St-Alexis-des-Monts (Québec, Canada)
J0K 1V0
Printed on: Saturday, February 4, 2012
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