For the duck:
- 150g confit duck
- 50g pitted prunes
- 20g confit shallot
- 15ml maple vinegar
- 15ml pure maple syrup (preferably dark syrup for its strong taste)
- 5g five spice
- 1 green apple
For the prune purée:
- 250g diced shallots
- 800g pitted prunes, chopped
- 60ml neutral oil
- 450ml dry cider
- Salt, to taste
For the beignet batter:
- 320g gluten-free self-raising flour
- 60g maple sugar
- 3g salt
- 10g pure maple syrup (preferably amber syrup for its rich taste)
- 260g whole egg
- 100ml water
To prepare the duck:
- Heat the confit and pick the meat from the bones.
- Chop the prunes.
- Using a fork, mix all the ingredients until the duck is finely shredded.
- Shape the mix into 15g balls.
- Freeze with a toothpick stuck into the centre of each ball.
To make the prune purée:
- Cook the shallots in oil, but not long enough to change colour.
- Add the chopped prunes.
- Add the cider and cook to a wet paste.
- Blend until smooth.
- Put into a disposable piping bag or squeeze bottle.
To make the batter:
- Weigh dry ingredients into a bowl and the wet ones into a separate one then blend at a high speed with a hand blender.
To make the duck beignet:
- Dip the frozen duck into the batter to coat.
- Deep fry at 180°C for 4 minutes.
- Dry the beignet on a paper towel.
- Season with salt.
- Serve on prune purée and top with fresh apple slices.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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