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Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil over medium-high heat, reduce heat and add rhubarb.
Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside.
Preheat oven to 350°F (180°C).
Heat duckling legs for 10 minutes in oven. Shred meat with a fork.
Add 1/2 cup (125 mL) of chutney to humidify meat.
Spoon duck mixture onto rusks or endive leaves with duckling mixture and garnish with a spoonful of chutney.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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