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Duck creton sandwich
A delicious pork spread made with shoulder and onions cooked in pork fat and often served for breakfast on toast. Along with poutine, cretons are part of Quebec’s food history. It resembles French rillette.
YIELDS
4
Ingredients
Pickled Radishes
- 1/3 cup white balsamic vinegar
- 1/3 cup maple syrup
- 4 radishes, sliced thin
Sandwiches
- 4 slices sourdough
- Camelina oil
- 1 tin duck cretonade
- 1 piece of endive, washed and cut into spears
- 4 pickled radishes
- 4 cracks of black pepper
Directions
Pickled Radishes
- In a small saucepan, on medium heat, bring to a simmer the sugar and white balsamic.
- Cook it for a couple of minutes and let it cool down.
- Pour it over the slices of radishes. Let it pickle for at least 30 minutes.
- Store it until ready to use.
Sandwich
- In a pan, heat up one tablespoon of Camelina oil, then toast the slices of sourdough.
- Spread the cretons over each slice and garnish with endives spears and pickled radishes.
- Finish with black pepper to taste. Serve and enjoy!
