Hot chicken with duck confit, chorizo and cheese fondue
- Preparation 25 min
- Cooking 35 min
- Servings 4
- Freezing I do not suggest
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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
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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!
Our sommeliers suggest
Château Pesquié Ventoux Quintessence 2020
Vallée du Rhône, France
Made by Château Pesquié, this magnificent Ventoux, 80% Syrah and 20% Grenache, shows notes of cassis, chocolate, leather, licorice, pepper and forest floor. Long, silky and indulgent, it's a real treat to drink. With this duck confit dish, it will pair well and make the experience even more delicious.
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Stout Framboise, 5.6%
Le Naufrageur
This raspberry stout has notes of coffee, cocoa and roasted grain that echo the brown sauce, the duck confit and the chorizo. The slightly tart raspberry freshens up the rich melted cheese on top. A beer with real character for a dish that has plenty of its own. Best on a stormy night, eaten with both hands.
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*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!
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