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Duck, Cocoa and Ginger Truffle

  • Preparation : 10 minutes
  • Portions : 2
Recette de canard

Ingredients

  • 80 g (1 small jar) authentic duck rillettes
  • Cocoa powder
  • Powdered ginger (or cumin, cardamom, cinnamon or coriander)
  • Pepper
  • Store-bought orange peel purée or jam

Preparation

  1. In a bowl, mix 3 parts cocoa and 1 part ginger.

  2. Add a pinch of pepper. Mix.

  3. Form the cold duck rillettes into balls and roll them in the mixture to coat them well.

  4. Thread the balls onto skewers and place them on top of the orange peel puree or jam.

  5. Tip: push the skewer stick about 1 cm (½ in.) through the other side of the rillette ball so that the skewer will stand at an angle, or flatten the ball slightly to make it stand up.

Recipe developed by Patrick Plouffe, owner chef
Restaurant Sapin - cuisine du village (Knowlton)

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