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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


  1. 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.

  2. In another bowl, combine the grapefruit supremes with a small handful of cilantro leaves and 2 tbsp of maple syrup. Toss and set aside.

  3. 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.

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