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Duck Legs Confit on a Bed of Gnocchi, cassoulet style

  • Preparation : 20 minutes
  • Cooking : 40 minutes
  • Portions : 4
gnocchis canard confit

Ingredients

  • 1 package (700 g) Villa Ravioli potato gnocchi
  • 2 packages (330 g each) Brome Lake duck legs confit
  • 30 ml (2 tbsp) olive oil
  • 5 ml (1 tbsp) maple syrup aged in Domaine Lafrance brandy barrels
  • 250 ml (1 cup) onions, finely chopped
  • 1 garlic clove
  • 2 carrots, peeled and cut into small cubes
  • 2 celery stalks, cut into small cubes
  • 1 red pepper, cut into small cubes
  • 5 ml (1 tsp) Herbes de Provence from Les Épices Garno – La Jardinière
  • 500 ml (2 cups) tomato sauce
  • 500 ml (2 cups) chicken stock
  • 375 ml (1½ cup) canned white beans, rinsed
  • Salt and pepper to taste
  • Breadcrumbs to taste
  • Fresh herbs to taste

Preparation

  1. Cook the gnocchi in a pot of boiling water for the time indicated on the package. Set aside.

  2. Reheat the duck legs as directed on the package (about 3 minutes in the oven). Set aside.

  3. Heat the oil in a large, deep non-stick skillet.

  4. Sweat the onions and garlic in the oil for about 2 minutes.

  5. Add the carrots, celery, and red pepper.

  6. Season with the herbs, salt and pepper.

  7. Sauté for approximately 3 minutes.

  8. Add the tomato sauce, chicken stock and maple syrup.

  9. Bring to a boil.

  10. Simmer gently for 15 minutes.

  11. Add the beans and cooked gnocchi.

  12. Cook for 5 minutes, or until all the vegetables are tender and everything is heated through. If the sauce is too thick, add a little water as needed.

  13. Lay the duck legs on top.

  14. Garnish with breadcrumbs and fresh herbs.

  15. Serve immediately from the pan!

An original creation by Mélanie Marchand, @lecarnetdemc.ca
Photo credit: @audreyMcMahon

Tips and tricks

This recipe is inspired by cassoulet, a typical dish from the south of France. This recipe uses prepared duck legs confit from Brome Lake Ducks, which are simply reheated and served alongside delicious potato gnocchi in a tomato sauce for a gourmet side dish. A wonderful take on the French dish, served with an Italian accent!

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