Hot chicken with duck confit, grilled chorizo and beer cheese fondue

Preparation 25 min
Cooking 35 min
Servings 4
Freezing I do not suggest

HERE IS DECADENCE. These hot chicken with duck confit, grilled chorizo and beer cheese fondue are LEGENDARY. Next Saturday night, you know what you’re cooking.

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Ingredients for the sauce

1 can (398 ml) hot chicken sauce
1 enveloppe (34 g) demi-glace sauce mix
3/4 cup (180 ml) cold water
1/2 cup (125 ml) SWEEP Rousse Anglaise beer by Des Cantons microbrasserie (or other red beer to your liking)

Ingredients for the topping

1 small yellow onion, finely chopped
2 large garlic cloves, finely chopped
2 celery stalks, thinly sliced
3 Nantes carrots, halved lengthwise, thinly sliced
1/2 teaspoon (2.5 ml) dried thyme
Olive oil
227 g (8 oz) white mushrooms, sliced
175 g (6 oz) chorizo, diced
The flesh of 2 confit duck legs, coarsely chopped
2 Brussels sprouts, trimmed, cut into rings and undone + 1 more in rings for the service
1/2 cup (125 ml) SWEEP Rousse Anglaise beer by Des Cantons microbrasserie (or other red beer to your liking)
350 g (12 oz) beer cheese fondue by 1001 Fondues
4 large slices of Belgian bread, toasted to taste

Preparation

In a saucepan over medium-high heat, put the hot chicken sauce, the demi-glace sauce envelope (the content and not the entire envelope), the water and the beer and mix with the using a whisk to dilute the powder.
Bring to a boil, whisking constantly, reduce heat to low and simmer for 5 minutes. Keep warm.
In a large skillet over medium heat, put the onion, garlic, celery, carrots, thyme, season with salt and pepper then add a good drizzle of olive oil. Cook for 7 to 8 minutes, stirring, to soften. Reserve in a large bowl.
In the same skillet over high heat, add the mushrooms, season with salt and pepper and drizzle with olive oil. Cook for 7 to 8 minutes to remove the water and to brown. Do not overmix if you want the mushrooms brown. Set aside with the vegetables.
In the same skillet over medium heat, add the chorizo with a small drizzle of olive oil and cook for 3 to 4 minutes to brown them. Drain the oil then return the vegetable mixture to the pan.
Add the duck confit meat and the Brussels sprouts then season with salt and pepper. Cook 2 minutes, stirring to warm the duck.
Add beer and stir for 30 seconds to reduce, but NOT DRY. Leave a little beer, come on! Add a small ladle of sauce and mix. Keep warm.
In a small saucepan over medium-high heat, add the cheese fondue and cook, stirring, for 8 to 10 minutes, until the cheese is melted and boiling. Keep warm.
Assemble your hot chicken! Place the slices of bread on the plates and top with the duck confit mixture. Drizzle with sauce, bury with cheese fondue and garnish with Brussels sprouts!

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To help you make this recipe

Our sommeliers suggest

Château Pesquié Ventoux Quintessence 2020

Vallée du Rhône, France

Produced by the Pesquié castle, this magnificent Ventoux composed of 80 % Syrah and 20 % Grenache is characterized by notes of blackcurrant, chocolate, leather, liquorice, pepper and undergrowth. Long in the mouth, silky, and delicious, it is a real treat to taste it. With this confit duck dish, he will be able to agree and make the experience even more delicious. See the product

Stout Framboise, 5.6%

Le Naufrageur

A classic stout with raspberry, this beer will bring you flavors of coffee, raspberry and cocoa. The cocoa, coffee and roasted grain flavors will support and complement the duck confit, chorizo and grilled cheese in the dish. The raspberry will complement the dish, pleasing both the duck confit and the cheese. The acidity of the beer will cut through the richness of the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!