175 ml (3/4 cup) olive oil
75 ml (1/3 cup) oyster sauce
5 ml (1 teaspoon) chopped fresh ginger
5 ml (1 teaspoon) curry powder
5 ml (1 teaspoon) ground cardamom
25 ml (2 tablespoons) fresh lemon juice
25 ml (2 tablespoons) clover honey
1 grey shallot, chopped
1 clove garlic, chopped
Salt and pepper to taste
150 ml (2/3 cup) hydromel wine
50 ml (1/4 cup) veal (or beef) stock
Strips of red pepper, pakchoi, broccoli florets
and yellow beet, to garnish
Garlic and basil to taste
Mix all ingredients thoroughly except duck and veal stock,
reserving 125 ml (1/2 cup) of the hydromel wine.
Let the duck marinate in this mixture for 90 minutes,
in the refrigerator. Wipe off excess moisture. Preheat oven
to 175ºC (350ºF). In a skillet, seal the duck on high heat
on both sides. Finish cooking in the oven, allowing 10 minutes
for the flesh to remain pink. Remove excess fat from skillet.
Deglaze with the reserved hydromel wine and boil down.
Add the veal stock. Bring to boil again and remove from heat.
In a skillet, stir fry the vegetables in olive oil. Add garlic, basil,
salt and pepper to taste. Arrange vegetables in centre of platter
surround with Brome Lake duck and coat with sauce.
Serves: 2
Chef: Sébastien Pollender, Auberge Bromont
