Mangez Québec

Duckling with leek and celeriac purée topped with cheddar curd

30 minutes
Cooking time
25 minutes


  • 2 Quebec leeks, washed and sliced into rings
  • 1 pat butter
  • Thin stream of olive oil
  • Salt and ground pepper to taste
  • 1 celeriac, peeled and cubed
  • 45 ml (3 tbsp.) butter
  • 80 ml (1/3 cup) milk
  • 4 preserved duckling legs, shredded
  • 250 ml (1 cup) cheddar curd


Preheat oven broiler.

  1. In a large skillet, sweat leek in butter and oil over low heat until translucent. Season with salt and pepper.
  2. Meanwhile, cook the celeriac in salted boiling water for 25 min. or until tender when pricked with a knife. Purée with a food processor or mixer, adding butter and milk. Season and set aside until ready to use.
  3. Distribute among four pastry cutters portions shredded duckling, leek and celeriac purée. Sprinkle with cheddar curd. Bake for 3 min.
  4. Unmold carefully and serve immediately.
Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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