5 delicious recipes created by Les Canardises
Duck Smoked Meat Poutine
Portion
2 to 3 servings
Preparation
15 min
Baking
25 minutes
Ingredients
-8 yellow-fleshed potatoes, cut into French fries.
-1 can duck smoked meat.
-Fine duck fat for frying.
-Pepper.
-250 g (1/2 lb) or 375 ml ( 1 1/2 cups) cheese curds.
-Pickles, cut into small pieces.
POUTIN SAUCE
-Filtered broth from duck Smoked Meat can.
-50g flour.
-50g fine duck fat.
-250 ml (1 cup) salt-reduced beef broth.
-80 ml (1/3 cup) water.
PREPARATION
1. Cook fries.
2.Prepare sauce: Heat duck fat in a saucepan over medium heat. Add flour. Mix with a wooden spoon or whisk. Add filtered broth and beef stock, plus water. Thicken, stirring regularly.
3. Prepare toppings and assemble poutine.
4. Place fries in a bowl, add gravy, shredded smoked meat, cheese, pickles and peppercorns.
Bon appétit!
Easter brunch - Duck confit quiche
Serving size
6 to 8 servings
Preparation
15 min
Cooking time
45 min
INGREDIENTS
1 pie crust (approx. 400g, depending on pan)
4 eggs
½ cup 35% cooking cream
¼ tsp. salt
Ground pepper to taste
1 pinch nutmeg powder
400g Duck Confit for fraying
1 onion, diced
1 red bell pepper, cut into strips
3 stalks celery, cut into 1/4 cm pieces
100g grated Emmental-style cheese
Dried thyme
2 sprigs fresh parsley, chopped
2/3 cup chopped baby spinach (optional)
PREPARATION
Preheat oven to 190ºC (400ºF), bake for 20 minutes, then turn down to 180ºC (350ºF) and bake for a further 25 minutes
Make a shortcrust pastry. Line a circle or pie tin with the pastry and prick the bottom.
In a frying pan, melt the butter over medium heat, caramelize the chopped onion, add the chopped bell pepper, celery and thyme. Add salt, pepper and nutmeg and sweat for 3-4 minutes. Allow to cool.
Divide the shredded duck confit, cooled vegetables, Emmental cheese and parsley among the pastry base.
Whisk the eggs and crème fraiche in a bowl and pour over the vegetable filling, Emmental cheese and shredded duck.
Bake for 20 minutes at 190°C (400°F), then turn down to 180°C (350°F) and bake for a further 25 minutes.
Garnish with fresh parsley. Serves 6 to 8
Bon appétit!
Duck Smoked Meat Pizza
Serving
2 people
Preparation
15 min
Cooking time
10 min
INGREDIENTS
1 can Les Canardises Duck Smoked Meat (600 g)
3 tbsp. Monna & Filles Blackcurrant Mustard (or mustard of your choice)
3 tbsp. sour cream
100 g grated local cheese (Gruyère or Cheddar style)
50 g pickles, chopped
1 thin 8" pizza dough
PREPARATION
Preheat oven to 230°C (450°F).
On a work surface, sprinkle a little flour, then roll out the dough into a square or round shape.
Carefully place the dough on a parchment paper-lined pizza tray.
Pour the mustard and cream over the dough.
Scatter over the shredded Smoked Meat and add a little of the broth.
Add the remaining toppings.
Bake for approx. 10 minutes (until desired doneness).
Duck confit tourtière
Serving size
6 to 8 servings
Preparation
15 min
Cooking time
45 min
INGREDIENTS
2 duck confit legs
1 onion, finely chopped
3 potatoes, peeled and cut into chunks
1⁄2 tsp. salt
3⁄4 tsp. ground pepper
1 tsp. teaspoon ground allspice
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
2 sheets homemade or store-bought shortcrust pastry
PREPARATION
1. Place rack at bottom of oven. Preheat to 375°F.
2. Shred and mix duck confit, onion and spices.
3. Cook potatoes in unsalted water for about 15 minutes, or until tender.
4. Once cooked, mashed potato the potatoes.
5. Combine meat and potatoes.
6. Adjust seasoning and allow to cool completely.
(assembly and cooking)
1. Line a 23 cm (9") diameter pie dish. Spread the meat over the top. Cover with a second layer. Make an incision in the center. Seal the pastry well, crushing the edge with a fork or your fingers.
2. Bake for 50 to 60 minutes, or until the crust is golden brown.
This recipe is adapted from Mathieu Brisson's recipe for Le Clocher Penché.
Easter brunch - Mini Muffin Quiches
Serving size
Dozen muffins
Preparation
15 min
Cooking time
25 min
INGREDIENTS
8 eggs
½ cup 15% cooking cream
¼ tsp. salt
Ground pepper to taste
1 can duck smoked meat, drained and chopped
2 tbsp. dried shallots (French)
3/4 cup grated Swiss-style cheese
2 tbsp. chopped fresh herbs of your choice (chives, parsley)
2/3 cup chopped baby spinach (optional)
PREPARATION
Preheat oven to 180°C (350°F). Butter 12 muffin tins, insert wrappers
In a large bowl, whisk eggs with cream, salt and pepper. Add duck smoked meat, spinach if desired, cheese and herbs. Mix well. Pour egg mixture into reserved muffin tin.
Bake for 25 minutes, or until firm.
Cool on a wire rack for 5 minutes. Unmould and serve, or store in the fridge. Garnish with fresh herbs.
Accompaniment: port jelly or onion confit
Bon appétit!
Explore !
Let's try some new recipe!
Looking for inspiration or innovation? Find inspiring recipes here! The next stars of your plate!
Newsletters, informative pamphlets, catalogs & product sheets... Find out more about your favorite products of today and tomorrow!