Duck chinese fondue

• Préparation : 15 minutes
• Cuisson : 120 minutes
• Portions : 4

Ingrédients

• 500 g Boneless, skinless duck breast, cut into strips or cubes (1 breast per person)
• Or 500 g duck tenderloins
• 6 medium onions, cut into disks
• 2 containers (300 ml each) duck stock
• 300 ml water
• 3 cloves garlic
• 115 g (1/4 lb) butter
• 15 ml (1 tbsp) chilli sauce
• 125 ml (1/2 cup) red wine
• 1 bay leaf
• Salt and pepper

Préparation

1. Sauté the onions in the butter. Once the onions have browned, add the other ingredients (with the exception of the duck meat) and simmer on low for about 2 hours

   Then dip the pieces of meat in the broth until desired doneness.

Trucs et astuces

Accompanying Sauces

Old Style Mix or Curry dip:

• 250 ml (1 cup) mayonnaise
• 180 ml (¾ cup) plain yogurt or sour cream
• 15 ml (1 tbsp) curry or Mélange à L’Ancienne from Épices de Marie-Michèle.

Garden Mix:

• 250 ml (1 cup) mayonnaise
• 180 ml (¾ cup) ketchup or chilli sauce
• 15 ml (1 tbsp) Mélange du Jardin from Épices de Marie-Michèle.

Preparation:

Mix and set for an hour in the refrigerator before serving with raw vegetables, French fries or as an accompanying sauce for fondue or raclette.