Recipes / Word of Julie

Candied duck, honeyberry and goat cheese baguette to share

Entrees & Accompaniments
Candied duck, haskap (honeyberry) and goat cheese baguette to share

A sandwich that’s easy-to-serve and share with friends by the pool

  • Servings: 4 to 8
  • Preparation: 15 minutes
  • Cooking: 10 minutes

INGREDIENTS

  • 1½ cups (375 ml) Les Artisans des saveurs haskaps (honeyberries)
  • 1 baguette, sliced in half, brushed with olive oil
  • 2 cups (500 ml) pulled candied duck leg (about 240 g)
  • 1/3 lb (150 g) crumbled goat cheese
  • Pepper, to taste
  • 1 cup (250 ml) arugula
  • 1/3 cup (75ml) roasted pine nuts
  • Honey, to taste
  • Balsamic vinegar cream (glaze), to taste
  • Ground pepper, to taste

PREPARATION

  1. Preheat oven to 350°F (180°C).
  2. Pour 1 cup (250 ml) of haskaps (honeyberries) into the blender, and reduce to a coulis.
  3. Brush coulis on baguette, then arrange duck and goat cheese.
  4. Bake for 10 minutes.
  5. Add remaining ingredients, including 1/2 cup (125 ml) of haskaps. Serve.

 

Recipe and photo: Julie DesGroseilliers

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