Mangez Québec

Potato chips with duck cutlet au chocolat

Yields 20-24 bite-sized pieces


  • 2 white or red Quebec potatoes, washed
  • Enough cooking oil for deep frying
  • 1 duck cutlet
  • Salt and pepper
  • 3 squares semi-sweet chocolate
  • Favourite fresh herbs


Preheat oven to 180°C (350°F).

  1. Thinly slice potatoes. Soak for 5 min. in salted water. Drain and dry thoroughly on paper towels.
  2. Heat oil and deep fry chips until a nice golden colour. Remove from oil and drain on paper towels. Set aside.
  3. Trim duck cutlet and season with salt and pepper. In a skillet, brown cutlet on both sides, starting with fat side first. Continue cooking cutlets by baking for 8 to 10 min. Refrigerate.
  4. Melt chocolate squares in top of double boiler. Thinly slice cutlet and dip half of each slice in melted chocolate. Pile a few chips and top with a slice of cutlet; decorate with your favourite herb.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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