Duck, Foie Gras, Maple Pineapple Confit
Raphaël Vézina walks us thru the prep of a gourmet meal designed to impress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Cooking tools:
- Butcher's twine
- Mortar and pestle
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 1 pineapple, peeled
- 125 ml (1/2 cup) maple syrup (preferably dark syrup for its robust flavour)
- 6 pink peppercorns
- 1 star anise, crushed
- 15 ml (1 tablespoon) coriander seeds, crushed
- 1 duck breast
- 150 g (5 oz) fresh duck foie gras
- Salt
- Vegetable oil, for cooking
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