2 packets (200 g each) Brome Lake Ducks Shredded Duck Confit
15 ml (1 tbsp) olive oil
2 onions, chopped
60 ml (1/4 cup) balsamic vinegar
15 ml (1 tbsp) honey
1 rustic baguette
80 ml (1/3 cup) mayonnaise
1 apple, thinly sliced
60 ml (1/4 cup) fresh parsley, chopped
30 ml (2 tbsp) balsamic vinegar coulis
250 ml (1 cup) arugula
For the cocktail:
A few ice cubes
8 oz ice cider
4 oz tonic
1 apple, cut into quarters
Zest of 1 lemon
Preparation time: 20 minutes
Cooking time: 11 minutes
Servings: 4 cocktails and 12 to 16 tapas
In a skillet, heat the oil over medium heat. Sauté the onions for 3 to 5 minutes.
Pour the balsamic vinegar and honey into the pan and stir. Simmer until the liquid is almost completely evaporated. Set aside in a dish.
In the same skillet, heat the shredded duck for 3 to 4 minutes, until the meat is hot. Remove from heat and set aside.
Preheat the barbecue to medium-high (about 220 °C or 425 °F).
Cut the baguette in half lengthwise, without slicing it open completely. Brush the inside of the baguette with mayonnaise. Stuff with the duck shredded, caramelized onions, apple slices and parsley. Wrap the baguette in a sheet of parchment paper.
Place the baguette on the top grill of the barbecue and cook for 5 to 7 minutes.
Remove the baguette from the barbecue and cut into 12 to 16 slices. Drizzle with the balsamic vinegar grout and garnish with arugula.
Place the ice cubes in four glasses. Add the cider and tonic. Garnish each glass with an apple wedge and lemon zest. Stir and serve with the stuffed baguette.