In the province of Québec, Eastern Townships, Montérégie and Québec City produce excellent ready-to-use duck confit. Paired with the sweet flavours of caramelized Ontario freestone peaches, Quebec maple syrup and reduced balsamic vinegar, it’s a dish worthy of praise.
2 tbsp (30 mL) olive oil
2 endives, halved lengthwise
Salt and pepper to taste
4 Ontario peaches, pitted and quartered
2 tbsp (30 mL) maple syrup
6 tbsp (90 mL) balsamic vinegar
4 duck confit legs
2 cups (500 mL) watercress
12 cooked asparagus spears
In a heavy-bottomed skillet over medium heat, heat oil. Lay endives flat side down in skillet and season with salt and pepper. Cook until golden and crisp around the edges; turn and sauté other side until tender. Add peaches, and cook until slightly golden brown. Add maple syrup and vinegar, cook, stirring, until slightly reduced, approximately, one minute. Set aside.
In a large skillet, over medium heat, add duck legs skin side down and warm through for 7 to 10 minutes. Turn and continue to warm for another 8 to 10 minutes. To serve, arrange watercress on platter and top with warm duck. Add the asparagus, endive and peaches. Spoon remaining sauce from pan over the duck and serve immediately.
Hélène’s tip: Duck confit can be found across Canada in specialty food stores.
Serves 4.
Source: Ontario Tender Fruit Producers (www.ontariotenderfruit.com). Developed by Hélène Laurendeau