Duck blanquette with baby vegetables

• Portions : 4

Ingrédients

• 2 Canards du Lac Brome duck breasts
• 500 ml (2 cups) of white wine
• 625 ml (2 ½ cups) of chicken stock
• 16 small Cipollini onions
• 16 small whole carrots or 16 carrot sticks
• 125 ml (½ cup) of thin green beans
• ½ of a 227 g package of mushrooms, quartered
• 125 ml (½ cup) of cooking cream
• 2 egg yolks
• 2.5 ml (½ tsp) of cornstarch
• 15 ml (1 tbsp) of chopped fresh cilantro
• Salt and pepper to taste

Préparation

1. Remove the skin from the duck breasts. Cut each breast in half lengthwise, then into 8 cubes.

2. In a Dutch oven or large pot, combine the white wine and chicken stock. Add the duck pieces and cook, covered, over low heat for about 30 minutes. Season to taste.

3. Check that the pieces are cooked through using the tip of a knife. Drain well and set aside. Strain and reserve the cooking liquid.

4. Cook the crisp vegetables (onions, carrots and green beans) separately in salted water. Drain and set aside.

5. Add the mushrooms to the reserved cooking liquid and cook for 2 minutes.

6. In a bowl, whisk together the cream and egg yolks. Gradually add a little of the cooking liquid to gently warm the mixture.

7. Pour this mixture into the cooking liquid, stirring constantly. Do not allow it to boil.

8. Dissolve the cornstarch in 30 ml (2 tbsp) of cold water, then stir it into the cooking liquid.

9. Reheat the duck pieces and vegetables, then add them to the Dutch oven.

10. At the very end, adjust the seasoning to taste and stir in the chopped cilantro.

Recipe developed by Philippe Mollé.

Accompagnement

Serving Suggestion

This dish can be served with rice.

Wine Pairing

Bourgogne Chardonnay Le Duché 2017, Moillard (SAQ code: 13360005)