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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


  • 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


  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,
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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