Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Duck confit crostini with sweet Agasse
INGREDIENTS :
- 85 ml olive oil
- 1 teaspoon of Provence herbs
- 1 baguette, cut into 1 cm slices
- 3 tablespoons of butter
- 2 small apples, peeled and cut into small cubes
- 500g duck confit, pulled and coarsely chopped
- 125 ml of sweet Agasse beer
- 30 ml of maple sugar
- 15 ml of fresh thyme
- 15 ml of Provencal herbs
- Salt and pepper from the mill
PREPERATION :
- Preheat the oven to 200 °
- In a bowl, add the olive oil and the Provence herbs. Season with salt and pepper then whisk to mix well
- Place the croutons on a large baking sheet and brush them lightly with the oil mixture on both sides
- Place in the oven and bake for 6/8 minutes or until the croutons are lightly browned. Take out of the oven and set aside
- Meanwhile, in a large skillet heated over medium heat, melt the butter and add the apples. Mix well and cook for 3/4 minutes to soften them
- Add the duck, beer, maple syrup, thyme and pepper. Mix and cook for 2/3 minutes to reduce the liquid. Make sure to keep a small amount anyway so as not to make the mixture dry. Remove from fire
- Place the pieces of bread on a presentation plate then distribute the mixture over the croutons
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