9 delicious & easy recipes... Signed by Les Canardises, Canadian delight!
Duck Smoked Meat poutine
Portion
2 to 3 servings
Preparation
15 minutes
Baking
25 minutes
Ingredients
- 8 yellow fleshed potatoes, cut into French fries
- 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 minutes
Cooking time
45 minutes
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
1. Preheat oven to 190ºC (400ºF), bake for 20 minutes, then turn down to 180ºC (350ºF) and bake for a further 25 minutes
2. 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.
3. Divide the shredded duck confit, cooled vegetables, Emmental cheese and parsley among the pastry base.
4. Whisk the eggs and crème fraiche in a bowl and pour over the vegetable filling, Emmental cheese and shredded duck.
5. Bake for 20 minutes at 190°C (400°F), then turn down to 180°C (350°F) and bake for a further 25 minutes.
6. Garnish with fresh parsley.
Bon appétit!
Duck Smoked Meat pizza
Serving
2 people
Preparation
15 minutes
Cooking time
10 minutes
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
1. Preheat oven to 230°C (450°F).
2. On a work surface, sprinkle a little flour, then roll out the dough into a square or round shape.
3. Carefully place the dough on a parchment paper-lined pizza tray.
4. Pour the mustard and cream over the dough.
5. Scatter over the shredded Smoked Meat and add a little of the broth.
6. Add the remaining toppings.
7. Bake for approx. 10 minutes (until desired doneness).
Bon appétit !
Duck confit tourtière
Serving size
6 to 8 servings
Preparation
15 minutes
Cooking time
45 minutes
Ingredients
- 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.
2. Cover with a second layer. Make an incision in the center.
3. Seal the pastry well, crushing the edge with a fork or your fingers.
4. 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 minutes
Cooking time
25 minutes
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
1. Preheat oven to 180°C (350°F). Butter 12 muffin tins, insert wrappers
2. In a large bowl, whisk eggs with cream, salt and pepper.
3. Add duck smoked meat, spinach if desired, cheese and herbs. Mix well. Pour egg mixture into reserved muffin tin.
4. Bake for 25 minutes, or until firm.
5. 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 !
Duck Chili nachos
Portion
2 to 4 people
Preparation
10 minutes
Cooking
10 minutes
Ingredients
- 1 can duck chili Les Canardises (580 g)
- Olives and shallots to taste
Preparation
1. Light only one side of the BBQ *, at maximum power.
2. Heat the can of chili (slightly opened) in boiling water for 5 minutes. On a baking sheet, arrange the chips, pour the chili over them, then add the grated cheese, olives and shallots.
3. Cook on the BBQ, at reverse heat (put on the non-heating side) for about 10 minutes, until the cheese is golden brown.
* You can cook the nachos directly in the oven at 425 ° F, between 8 and 10 minutes.
To taste... These nachos are delicious with a good local beer !
Duck magret Smoked Meat
Portion
2 to 4 people
Preparation
10 minutes
Cooking
10 minutes
Ingredients
- 1 can of duck smoked meat Les Canardises (600 g)
- 6 to 8 slices of rye bread
- Mustard to taste
- Sliced pickles
Preparation
1. Half fill a pot with water. To boil.
2. Open the can of smoked meat. Immerse in boiling water (do not immerse in water completely, the water should be about halfway).
3. Cook 8 to 10 minutes.
4. After removing the can from the water, remove the smoked meat and place on a cutting board.
5. Reserve the broth from the can.
6. Shred the meat with a fork and a knife.
7. Brush the slices of bread with the broth.
8. Add mustard and pickles.
Enjoy your smoked meat !
Aperitif bites with duck Rillettes
Serving size
About 30 bites
Preparation
10 minutes
Cooking time
None
Ingredients
- 1 tin of Rillettes de canard
- 1 teaspoon onion confit per bite
Preparation
For quality bites, it's essential to find a quality cracker. We suggest Les Minettes' Apricot, Hazelnut & Rosemary Crackers.
Crackers paired with a teaspoon of onion confit, then add a generous tablespoon of our Rillettes de canard confit. Our Rillettes are shredded pieces of duck confit. Add a few alfalfa sprouts. A delicious bite to share.
Bon appétit !
Aperitif bites with Foie Gras mousse
Serving size
About 30 bites
Preparation
10 minutes
Cooking time
None
Ingredients
- 1 can of Mousse de Foie Gras, previously refrigerated
- Granulated maple sugar
- One baguette
Preparation
These sweet and savory delights pay tribute to our beautiful province, by marrying apples and maple. Sugaring-off is one of our favorite seasons.
A family brunch with baked beans, apple fritters, crêpes, pea soup with our duck foie gras mousse bites.
1. Cut the baguette into pieces and toast for a crisp finish.
2. Spread the foie gras mousse on top.
3. Add half a teaspoon of apple jelly (not too much, so as not to spoil the foie gras mousse).
4. Sprinkle a pinch of maple sugar over the bites.
5. For an even more decadent touch, replace the apple jelly with grilled bacon nuggets.
6. Serve and enjoy.
These bites are perfect with a glass of Mimosa. Bon appétit!
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