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The All-Duck Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
La Fondue Tout Canard

This very class fondue is a genuine tribute to duck, a noble, tasty and versatile protein, and it will brighten up your special occasions in a beautiful way.

Medium-rare duck breast, shredded thigh confit gorged with broth, and juicy sausage: you’ll have a hard time deciding on your winning combination, so you’ll have to try everything several times. We know that fresh mushrooms and gnocchi will double the amount of ingredients, so we challenge you to save some room for dessert!

La Fondue Tout Canard
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 3 liters of beef broth
    • 3 cups of red wine
    • 1 cup of store-bought BBQ sauce
    • 3 tablespoons of Bovril 
    • ½ Spanish onion, diced
    • 4 crushed garlic cloves
    • A few sprigs of fresh thyme
    • Salt and freshly ground pepper to taste


    • 1 cup of store-bought real mayonnaise
    • 2 tablespoons of BBQ sauce
    • 1 tablespoon of fresh thyme leaves, peeled and lightly chopped
    • 2 teaspoons of maple syrup


    • Thinly-sliced skinless duck breast, confit of shredded duck thigh, sliced duck sausages, dried duck breast, fresh shiitake and Paris mushrooms, and store-bought gnocchi.
  • Preparation

    • Combine all the broth ingredients in a large pot, bring to a boil and simmer gently for about 10 minutes.
    • Mix mayonnaise ingredients in a bowl and set aside.
    • Arrange the ingredients on serving plates.
    • Strain the broth and pour the required amount into the Fondussimo. Enjoy.

    A few tips

    • For an even more gourmet experience, make your own gnocchi! Ricotta gnocchi, made with cream cheese and not potatoes, cooks more quickly.
    • Worried that your gnocchi may soak up too much broth, or thicken it along the way? You can parboil them before your fondue meal, or even, panfry them to give them a golden color and some extra taste.
    • Do you have any gnocchi left over after your meal? Sauté it in butter and oil with fresh thyme and add any remaining pre-cooked fondue ingredients of your choice. Serve with grated fresh Parmesan.