Ingredients
- Wheel of Brie
- 1 Cup fresh or frozen Cranberry
- 2 Medium Onions, sliced
- 2 Legs Duck Confit
- 1 Tablespoon Duck Fat
- 1 Bottle Rudolph
- ½ cup Les Combinés (Canneberge & Ananas) Distillerie Euclide
- ¼ cup Maple Syrup
- Salt and Pepper to taste
- ½ cup Pecans, chopped
- 1 bundle of microgreen arugula
Instructions
- Preheat the oven to 350°F.
- Fill a pot with water and bring it to a light simmer on the stovetop.
- Preheat medium pan to medium low.
Cooking the Brie and Topping
- Place the wheel of brie in the preheated oven. Bake for 10 to 15 minutes or until the brie looks plump but has not burst.
- While the brie is baking, place the duck in the large pot of simmering water.
- Add the sliced onions to the hot pan and season with salt and pepper to taste. Cook until the onions begin to soften and become translucent.
- Add the cranberries to the pan and mix.
- If the pecans are whole, roughly chop them and add them to the pan and mix.
- Remove the duck confit from the water and let it cool.
- When the onions begin to brown, deglaze the pan with the Les Combinés.
- Add the maple syrup and mix.
- Shred the warmed duck confit into bite-sized pieces and add them to the pan. Keep any extra duck fat for future recipes.
- Add ¼ cup of Rudolph and mix.
- The topping is ready when everything is well combined and slightly sticky.
Plating
- Place brie center of plate
- Top the brie with a generous heap of cranberry topping
- Drizzle Rudolph liberaly over topping
- Finish with microgreen for that pop of color
