Cooking time 5 to 20 min 20 to 30 min 30 min and more

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Duck chinese fondue

Preparation : 15 minutes
Cooking : 120 minutes
Portions : 4

fondue de canard

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Ingredients

500 g Boneless, skinless duck breast, cut into strips or cubes (1 breast per person)
Or 500 g duck tenderloins
6 medium onions, cut into disks
2 containers (300 ml each) duck stock
300 ml water
3 cloves garlic
115 g (1/4 lb) butter
15 ml (1 tbsp) chilli sauce
125 ml (1/2 cup) red wine
1 bay leaf
Salt and pepper

Preparation

Sauté the onions in the butter. Once the onions have browned, add the other ingredients (with the exception of the duck meat) and simmer on low for about 2 hours

Then dip the pieces of meat in the broth until desired doneness.

Tips and tricks

Accompanying Sauces

Old Style Mix or Curry dip:

250 ml (1 cup) mayonnaise
180 ml (¾ cup) plain yogurt or sour cream
15 ml (1 tbsp) curry or Mélange à L’Ancienne from Épices de Marie-Michèle.

Garden Mix:

250 ml (1 cup) mayonnaise
180 ml (¾ cup) ketchup or chilli sauce
15 ml (1 tbsp) Mélange du Jardin from Épices de Marie-Michèle.

Preparation:

Mix and set for an hour in the refrigerator before serving with raw vegetables, French fries or as an accompanying sauce for fondue or raclette.

5 to 20 min 20 to 30 min 30 min and more

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