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Duck Confit and Endive in a Cranberry Maple Syrup Vinaigrette

  • Preparation : 30 minutes
  • Portions : 6
endives au canard


  • 2 Brome Lake confit duck legs
  • 3 green onions, sliced
  • Nuts of choice, grilled and sliced
  • Dried cranberries
  • 6 endives, separated into leaves
  • Cranberry and Maple Syrup Vinaigrette
  • 125 ml (½ cup) dried cranberries
  • 10 ml (2 tsp) Dijon mustard
  • 45 ml (3 tbsp) maple syrup
  • 1 small garlic clove, crushed
  • 75 ml (5 tbsp) white wine vinegar
  • 250 ml (1 cup) olive oil
  • Freshly ground salt and pepper


  1. Remove the skin from the duck legs, debone by hand. Slice the meat as needed, then place in a medium glass bowl. Wet it with a little cranberry maple syrup vinaigrette, then add the green onions, a handful of dried cranberries and a handful of sliced nuts. Mix, then set aside.

  2. Arrange the endive leaves aesthetically in layers (2-3) on 6 large plates. Garnish the endives with the duck mixture and serve immediately, placing a small bowl of vinaigrette in the centre of each plate. Serve with thinly sliced toasted baguette (gluten-free, if necessary).

  3. Cranberry and Maple Syrup Vinaigrette
  4. Put all of the ingredients in a blender and season to taste with salt and pepper. Blend until the vinaigrette is emulsified and creamy.

  5. Use it immediately or store in an airtight container in the refrigerator. Allow to return to room temperature before serving.

Recipe developed by Nicolas Vallée, professional chef

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