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Meal prep for hassle-free holidays!

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The holidays are the perfect time to gather together and spend quality time with our loved ones. This year in particular, every moment is extra precious! You’ll want to make the most of your evenings without being stuck in the kitchen, and the solution is simple: prepping in advance! Whether you’re planning to serve a traditional meal or one-of-a-kind dishes, here are two menus that can be prepped in advance so you have time to eat, drink and be merry!

 

The suggested schedules are based on a 7 p.m. dinner start time. Please note that all times are approximate and may vary based on prep and cook time—and on your guests’ conversations!

 

 

Traditional menu


Featuring spreadable rillettes, Caesar salad with a twist and a delicious tourtière that just needs heating up, this fuss-free menu stays true to tradition and makes entertaining a breeze!

 

Aperitif

Traditional Duck Rillettes [›››] with Toasted Baguette Slices

rillettes

Starter

Sweet Caesar Salad with Swiss Chard and Grilled Duck Breast [›››]

salade

Main Course

Brome Lake Duck Tourtière with Mashed Potatoes [›››]

tourtière

Dessert

Sugar Fudge Yule Log [›››]

 

 

To prep in advance

 

Up to 1 month in advance

  • Prepare and cook the tourtière and rillettes and place them in the freezer. (You can also complete this step three days in advance and refrigerate the tourtière and rillettes.)
  • Prepare the yule log and transfer to the freezer.

 

3 days in advance

  • Prepare and grill the duck breasts and refrigerate.
  • Prepare the salad dressing and refrigerate in an airtight container.

 

24 hours in advance

  • Place the tourtière and rillettes in the refrigerator to thaw.
  • Prepare the mashed potatoes and refrigerate.
  • Make sure you have all the ingredients you need to prepare the recipes.

 

 

Schedule for the day

The suggested schedule is based on a 7 p.m. dinner start time. Please note that all times are approximate and may vary based on prep and cook time.

 

3 p.m.:

  • Wash and chop the romaine lettuce for the salad and place in a large salad bowl. Refrigerate.
  • Slice the bread and bake the baguette slices. Let them cool completely and store in a bag or airtight container.

 

6:45 p.m.:

  • Place the tourtière in the oven and heat up for 35 to 45 minutes.
  • Remove the rillettes from the fridge.

 

7 p.m.:

  • Serve the rillettes with the toasted baguette slices.

 

7:15 p.m.:

  • Heat the mashed potatoes in a pot.
  • Remove the tourtière from the oven.
  • Add the dried cranberries and dressing to the salad. Top with croutons and roasted duck strips and serve.

 

7:30 p.m.:

  • Remove the yule log from the refrigerator.
  • Serve the tourtière with mashed potatoes.

 

8 p.m. (or later!):

  • Serve the yule log.

 

Foodie menu


Serve an unforgettable meal that will wow the whole table! With colourful duck cups, duck confit puff pastries and crispy whole ducks, this gourmet menu is sure to be a hit with foodies of all ages!

 

Aperitifs

Duck Confit, Grapefruit and Maple Syrup Cups [›››]

coupelle

Starter

Duck Confit and Asparagus Puff Pastries [›››]

feuilleté

Main Course

Crispy Salt & Garlic Pepper Ducks [›››]

ent

Dessert

Red Velvet Trifle [›››]

 

To prep in advance

 

Up to 1 month in advance

  • Prepare and cook the puff pastries and place in the freezer. (You can also complete this step three days before the meal and refrigerate the puff pastries.)
  • Prepare the yule log and transfer to the freezer.

 

4 days in advance

  • Proceed to steps 2 and 3 of the crispy duck recipe.

 

2 days in advance

  • Proceed to step 4 of the crispy duck recipe.
  • Cook, debone and shred the duck legs confit. Refrigerate in an airtight container.

 

24 hours in advance

  • Make sure you have all the ingredients you need to prepare the recipes.

 

 

Schedule for the day

 

3 p.m.:

  • Dice the tomato and slice the green onions for the aperitif cups. Refrigerate.
  • Peel and supreme the pink grapefruit. Refrigerate.
  • Prepare the raisin rice. Refrigerate.

 

4:45 p.m.:

  • Remove the ducks from the fridge.

 

5:15 p.m.:

  • Place the ducks in the oven.
  • Place the puff pastries in the fridge to thaw.

 

6:45 p.m.:

  • Gather the ingredients for the duck confit cups.

 

7 p.m.:

  • Place the puff pastries in the oven.
  • Serve the rillettes with the toasted baguette slices.

 

7:15 p.m.:

  • Serve the puff pastries.
  • Remove the ducks from the oven and loosely cover with a large sheet of aluminum foil.
  • Heat up the rice.

 

7:30 p.m.:

  • Carve the ducks and serve with rice.

 

8 p.m. (or later!):

  • Serve the trifle.

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