Hot Chicken with Duck Confit, Chorizo and Cheese Fondue Recipe

Name: Hot Chicken with Duck Confit, Chorizo and Cheese Fondue Recipe
Total time: 60 min
Ingredients: 1 can (398 ml) hot chicken sauce; 1 enveloppe (34 g) demi-glace sauce mix; 3/4 cup (180 ml) cold water; 1/2 cup (125 ml) SWEEP Rousse Anglaise beer by Des Cantons microbrasserie (or other red beer to your liking); 1 small yellow onion, finely chopped; 2 large garlic cloves, finely chopped; 2 celery stalks, thinly sliced; 3 Nantes carrots, halved lengthwise, thinly sliced; 1/2 teaspoon (2.5 ml) dried thyme; Olive oil; 227 g (8 oz) white mushrooms, sliced; 175 g (6 oz) chorizo, diced; The flesh of 2 confit duck legs, coarsely chopped; 2 Brussels sprouts, trimmed, cut into rings and undone + 1 more in rings for the service; 350 g (12 oz) beer cheese fondue by 1001 Fondues; 4 large slices of Belgian bread, toasted to taste

lecoupdegrace.ca

This hot chicken with duck confit, grilled chorizo and beer cheese fondue is pure decadence. Legendary flavor in every indulgent bite.

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Ingredients

1 can (398 ml) hot chicken sauce
1 enveloppe (34 g) demi-glace sauce mix
3/4 cup (180 ml) cold water
1/2 cup (125 ml) SWEEP Rousse Anglaise beer by Des Cantons microbrasserie (or other red beer to your liking)
1 small yellow onion, finely chopped
2 large garlic cloves, finely chopped
2 celery stalks, thinly sliced
3 Nantes carrots, halved lengthwise, thinly sliced
1/2 teaspoon (2.5 ml) dried thyme
Olive oil
227 g (8 oz) white mushrooms, sliced
175 g (6 oz) chorizo, diced
The flesh of 2 confit duck legs, coarsely chopped
2 Brussels sprouts, trimmed, cut into rings and undone + 1 more in rings for the service
350 g (12 oz) beer cheese fondue by 1001 Fondues
4 large slices of Belgian bread, toasted to taste