Duck Confit, Grapefruit and Maple Syrup Cups
- Preparation : 35 minutes
- Cooking : 3 minutes
- Portions : 4
- 2–3 Brome Lake duck legs confit
- 3 green onions, sliced
- 1 tomato, hulled, seeds removed and diced
- Fresh ground pepper
- Dried oregano
- Olive oil
- 3 pink or red grapefruits, divided into supremes and then cut into chunks
- Cilantro leaves, chopped
- Maple syrup
- Grilled almond slices
Place the duck legs on a plate and reheat them for 2 to 3 minutes in the microwave on High. Debone the legs and finely shred the meat. Place the meat in a bowl and add the green onions and tomato. Season with the oregano, salt and pepper to taste. Moisten with a little olive oil and set aside.
In another bowl, combine the grapefruit supremes with a small handful of cilantro leaves and 2 tbsp of maple syrup. Toss and set aside.
Fill 4 transparent cups or glasses with half of the duck meat mixture, then top with the grapefruit mixture. Finish with a final layer of duck meat and garnish with the almond slices. Drizzle a little maple syrup over each cup and serve immediately with wedges of baguette.