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VIDEOCONFERENCE CLASSES NOW AVAILABLE

Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!

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Preview

Duck confit, caramelized onions, oka cheese on country bread toast

Salted

Note

Bake your duck legs for 5 minutes before removing the meat from the bones. It will be easier!

Ingredients

Recipe for 12 Tapas

Onions and duck confit

2 Thigh(s)
Confit duck leg
2 Unit(s)
Onion
2 Clove(s)
Garlic
150 Ml
Vermouth (wine)
2 Tbsp
Butter

Toast

12 Slice(s)
Country bread
12 Slice(s)
Oka cheese
2 Tbsp
Chopped parsley
  • Butter
  • Salt and pepper

Preparation time: 45.00 min

Preheat your oven at 400.00 °F

  • Prep

    Remove meat from the bones and shred the meat into pieces with your fingers.

    Mince the onions and chop the garlic.

    Butter your toast and bake in the oven for 8 to 10 minutes.

  • Onions and duck

    Slowly cook the onions with butter and garlic. Let it brown and add the vermouth. Once the alcool evaporated, add the duck to reheat it.

    Divide it on your toasts.

  • Toast

    Put a slice of cheese on each toast covered with the duck mix. Bake in the oven for 5 minutes. Serve a a tray and garnish with parsely.

Bake your duck legs for 5 minutes before removing the meat from the bones. It will be easier!

Class with similar recipe

Thursday, October 28th18:00 to 21:00
Quebec city
90$ / pers.
6 à 8 TAPAS

6 à 8 TAPAS

Tapas Afterwork ! 2 glasses of wine offered

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  • Duck confit, caramelized onions, Oka cheese on country bread toast
  • Chicken Tikka yogurt marinated, mint chutney and cilantro, quinoa and pineapple brunoise
  • Cauliflower salad, roasted celeriac and carrot, caramelized apples, Kamouraska tomme cheese
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More information
6 / 12

90$ / pers.
6 places disponibles

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