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Duck confit express blueberry balsamic sauce

  • Preparation : 25 minutes
  • Cooking : 35 minutes
  • Portions : 4


  • 4 Brome Lake duck legs confit
  • Garlic powder
  • Salt and pepper
  • Fresh blueberries (optional)
  • 4 green onions, thinly sliced
  • 30 ml (2 tbsp.) Butter
  • 250 ml (1 cup) duck stock or consommé
  • 80 ml (1/3 cup) blueberry jam (or spread)
  • 45 ml (3 tbsp.) Aged balsamic vinegar
  • 45 ml (3 tbsp.) Port wine
  • 10 ml (2 tsp.) Dijon mustard
  • Sea salt and black pepper
  • Fresh blueberries (optional)


  1. Warm duck legs confit by following the instructions on the package.

  2. Meanwhile, prepare the sauce. In a small saucepan, sauté the onions in butter 2 minutes. Add remaining ingredients except blueberries, salt and pepper to taste.

  3. Bring to a boil, then reduce heat to medium. Simmer until liquid is reduced by half. Remove from heat and add a handful of fresh blueberries to the sauce.

  4. Generously drizzle each plate with balsamic blueberry sauce, and then top with a confit. Garnish with fresh blueberries and serve immediately. Serve with mashed potatoes, carrots with honey and sweet spices and a green salad.

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