Mangez Québec

Rhubarb-chive chutney

45 minutes
Cooking time
20 minutes


  • 180 ml (3/4 cup) sugar
  • 75 ml (1/3 cup) cider vinegar
  • 15 ml (1 tbsp.) minced fresh ginger
  • 2 cloves garlic, minced
  • 5 ml (1 tsp.) cumin
  • 2.5 ml (1/2 tsp.) cardamom
  • 1.2 ml (1/4 tsp.) crushed chillies
  • 1 L (4 cups) diced Quebec rhubarb
  • 125 ml (1/2 cup) minced chives or scallion
  • 2 preserved duckling legs
  • Melba toast or endive leaves


  1. Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil; reduce heat and add rhubarb. Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside.
  2. Heat duckling legs for 10 minutes in oven. Shred meat with a fork. Add 125 ml (1/2 cup) of chutney to humidify meat.
  3. Top Melba toast or bread rusks with duckling mixture and garnish with a spoonful of chutney.
MENU Plaisirs maraîchers - 2007

produits utilisés

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