1. Place a prepared duck leg and thigh on an oiled metal baking pan. Brush with 1 oz. of maple glaze. Place in a 350°F (177℃) convection oven. Cook up to 10 minutes or until just warmed through.
2. Place 15 ml of olive oil in a heated, nonstick sauté pan. Add 28 g each of red, yellow and orange peppers. Toss over medium heat for 1 minute or until caramelized. Add 56 g each of zucchini and yellow squash, 5 ml of parsley and ¼ tsp. of garlic to the pan. Season with salt and pepper. Toss the pan over medium heat until warmed through.
3. Ladle 60 ml of warmed chicken veloute onto the center of a heated serving plate. Spoon the warmed, sautéed vegetables onto the center of the plate on top of the veloute. Place the warmed duck leg and thigh on top of the vegetables. Brush the leg and thigh with 30 ml of maple glaze.
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