Free in-store delivery with purchases of $75+ in an estimated 5 to 7 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Duck confit and fig bites
Duck confit and fig bites

Duck confit and fig bites

Preparation 20 min
Cooking time 45 min
Servings 24 bites


  • 180 ml (3/4 cup) red wine
  • 45 ml (3 tbsp) blackberry jelly
  • 2 sprigs of fresh thyme
  • Salt and pepper to taste
  • 8 dried figs
  • 3 confit duck drumsticks
  • 4 small tortillas


  1. In a pot, bring the wine to a boil with the blackberry jelly and thyme, then season.
  2. Reduce heat and poach the figs for 30 minutes.
  3. Meanwhile, remove the skin and extra fat from the duck drumsticks.
  4. Cut the meat into small bites.
  5. Strain figs (setting aside the red wine reduction), and cut into three round slices.
  6. Preheat oven to 200°C (400°F) and cover a baking sheet with parchment paper.
  7. Cut tortillas into strips 2 cm (3/4 in.) wide.
  8. Place a slice of fig on each strip of tortilla, then cover with a piece of duck.
  9. Roll in the tortilla and secure with a toothpick.
  10. Place the bites on the baking sheet and cook in over for 10 minutes.
  11. Serve immediately with red wine reduction as a dip.


To facilitate boning of the confit duck legs, remove them from the refrigerator 15 minutes before handling to temper them.

Availability in stores