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Duck confit nacho bites with Kumquat Crush x Gurky hot sauce

  • Preparation : 20 minutes
  • Cooking : 3 minutes
  • Portions : 40 bite size pieces
bouchée de canard


  • 1 package (200 g) Brome Lake shredded duck confit
  • 1 bottle Kumquat Crush x Gurky hot sauce from La Pimenterie
  • 1 bag (205 g) corn chips
  • Your choice of sprouts
  • 1 red jalapeño pepper, cut into thin rounds (optional)
  • For the salsa:
  • 15 ml (1 tbsp) fresh cilantro, chopped
  • 3 Italian tomatoes, diced
  • ¼ small red onion, minced
  • Salt and pepper to taste


  1. In a bowl, mix together the salsa ingredients.

  2. Remove the shredded duck from the package. Brown the meat in a dry skillet on medium heat for 3 to 4 minutes until the meat is hot.

  3. Top the corn chips with the duck confit, salsa and Kumquat Crush hot sauce. Garnish with the sprouts and jalapeño slices.

Recipe developed in collaboration with La Pimenterie (Photo credit: Frédérique Ménard-Aubin)

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