- 2 envelopes plain gelatin
- 1/2 cup water
- 3 cups Maple water
- 1 cup frozen mixed vegetables (diced)
- Salt and freshly ground pepper, to taste
- 2 confit duck legs without the skin, meat removed from bones and shredded
- 1 1 cm (1/2 in) slice ham, cut in strips
- Oil a 20×10-cm (8×4-in) terrine or bread pan. Set aside.
- In a bowl, sprinkle gelatin over water and let soften 5 minutes.
- Heat maple water in a saucepan. Add gelatin and heat until gelatin dissolves.
- In the terrine, combine vegetables, salt, pepper, duck and ham. Add maple water. Chill about 8 hours.
- Unmould and slice with a very sharp knife dipped in hot water.
The Fédération des producteurs acéricoles du Québec is 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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