Duck confit and apple cider pearls on garlic flower croutons

Servings: 2 dozen
Preparation: 20 minutes
Cooking time: 11 minutes



½ baguette bread
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) garlic flowers
½ tsp (2.5 ml) Provence herbs
To taste ground salt and pepper


1 tbsp (15 ml) olive oil
1 shallot, chopped
1 apple, peeled and grated
1 duck leg confit from Aux Champs d’Élisé, shredded
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) Provence herbs
To taste ground salt and pepper


To taste pink peppercorns
2 sachets (20 g) Pixo Pearls Original from Vinaigrerie Gingras
To taste fleur de sel



1. Cut the half-baguette into thin slices and place on a baking sheet lined with parchment paper.

2. Mix together spices and brush the top side of the slices with the mixture.

3. Bake in an oven preheated to 400°F for 8 to 12 minutes or until lightly browned. Set aside.


4. In a pan, cook the shallot in oil 1 to 2 minutes or until lightly browned.

5. Add the apple, duck, syrup and herbs. Season to taste. Cook 1 minute while stirring. Set aside.
Note: Do not cook too long, so that the apple remains crisp. The additional minute of cooking helps prevent the apple from oxidizing.


6. Place a teaspoon of the topping on each crouton and garnish with 3 to 5 cider vinegar pearls, 1 to 2 pink peppercorns and some fleur de sel.
Note: Do not prepare the appetizers too long in advance because the croutons will soften.


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