Raclette Duck Bowl

• Préparation : 15 minutes
• Cuisson : 22 minutes
• Portions : 4

Ingrédients

• 2 x 330 g packages Brome Lake Ducks duck thighs confit (2 thighs per package)
• 450 g (1 lb) baby potatoes, halved
• 1 x 227 g package white mushrooms, halved
• 1 x 125 g shiitake mushrooms, sliced
• 1 yellow onion, chopped
• 10 ml (2 tsp) fresh thyme, chopped
• 5 ml (1 tsp) fresh rosemary, chopped
• 15 ml (1 tbsp) olive oil
• Salt and pepper to taste
• 200 g (about ½ lb) raclette cheese, sliced
• 12 baby dill pickles

Préparation

1. Preheat the oven to 205 °C (400 °F).

2. In a bowl, combine the baby potatoes, mushrooms, onion, herbs and oil. Season with salt and pepper.

3. Spread this mixture onto a baking sheet covered with parchment paper. Add the duck thighs to the baking sheet.

4. Cook in the oven for 20 to 25 minutes, until the potatoes are tender. Remove from the oven and let cool before shredding the duck thighs.

5. Divide the potato mixture and the shredded duck into four oven-proof bowls. Place the cheese slices on top.

6. Set the oven to broil, put the bowls in the oven and broil for 2 to 3 minutes, until the cheese has melted and is golden in colour.

7. When ready to serve, garnish each bowl with the pickles.

Trucs et astuces

Here’s to our ducks!

There’s nothing better than duck confit to add zest to this new type of raclette. A Quebecois product free of hormones or antibiotics. Preserved and carefully seasoned, the meat only needs to be reheated and it’s ready to eat. This tender and delicate meat is the perfect addition to add excitement to your fall recipes!