Cooking in Jars

There’s been no shortage of buzz about Martin Picard lately. But that’s not why David decided to attempt Au pied de cochon’s Canard en conserve (Duck in a Can).

After eating at the restaurant, I bought David the cookbook as a gift. We were both pretty excited to see that it included a recipe for Canard en conserve, which I actually ate at the restaurant. This ingenious meal made of duck magret, foie gras, cabbage and a balsamic glaze comes in a can. The server opens the can at the table, then inverts the contents onto a bed of toasted brioche and celeriac puree on the plate. The duck was cooked a perfect pink. It’s a pile of goodness, certainly not short of flavourful fat. Pretty impressive!

So is it possible to successfully make Canard en conserve at home? Absolutely! David’s Duck in a Jar (instead of a can) was a delicious success. I even dare say that I preferred his version, because I found his cabbage better (a touch less cooked).

Ready to go: buttery cabbage sauteed with onions, carrots and bacon; balsamic glaze (reduced balsamic vinegar with onions and butter); roasted garlic; seared foie gras, duck magret. Recipe from the Au pied de cochon cookbook by Martin Picard

It’s not even that complicated to make, there are just several elements to prepare – the balsamic glaze, the cabbage sauteed with onions, carrots and bacon, roasted garlic and the foie gras – before being able to fill the jars. Plus the celeriac puree for serving. Once the lids on the jars are screwed on tight, the cooking is easy: 27 minutes in a boiling water bath.

Canard en conserve is cooked in a boiling water bath for exactly 27 minutes.

To serve, Canard en conserve is inverted onto a bed of celeriac puree and toasted brioche.

The result is perfectly cooked and tender duck accompanied by a great combination of texture and flavour. We were pleasantly surprised at how well it turned out and would definitely make it again. It also makes us wonder what else we could cook in a jar…!