2 Brome Lake duck breasts, skinned
2 green apples
100 ml (6 tablespoons) 35% cream
50 ml (3 tablespoons) hot mustard
50 ml (3 tablespoons) Benedictin Blue Cheese (Abbaye St-Benoit du Lac)
Juice of 1/2 lemon
Salt and pepper to taste
Coarsely chop the duck supremes. Peel one apple and slice
into thin rounds. Place on a cookie sheet and dry in the oven
to make apple chips. Dice the other apple. Mix the cream,
mustard, cheese and lemon juice in a bowl. Season with salt
and pepper. Add the diced apple and chopped duck.
Mix well and divide among four plates. Garnish each plate
with two apple chips.
1 Brome Lake duck breast
30 ml (2 tablespoons) Le Petit Mas garlic flowers
75 ml (1/3 cup) oil
100 ml (6 tablespoons) Rose de Nel rose vinegar
30 ml (2 tablespoons) rose syrup
4 mini pattypan squash
75 ml (1/3 cup) red and green peppers in julienne strips
250 ml (1 cup) chicken broth
125 ml (1/2 cup) balsamic vinegar
75 ml (1/3 cup) Moût de P.O.M. wine
75 ml (1/3 cup) sugar
Green and yellow corn sprouts, to garnish
Slice the duck breast lengthwise into strips. Mix the oil,
garlic flowers, vinegar, rose syrup and peppers in a bowl.
Marinate the slices of meat in this mixture for 30 minutes
in the refrigerator. Cook mini pattypan squash in the chicken broth.
Cut off the tip and scoop out the flesh. Stuff with carpaccio.
Boil the vinegar, Moût de P.O.M. and sugar in a small pan,
reducing to a syrup. Coat base of each serving plate with syrup.
Arrange the mini pattypan squash on the plates with the tartare.
Garnish with corn sprouts.
Serves: 4
Chef: Mélanie Gagnon, Executive Chef,
Auberge Sainte-Catherine-de-Hatley
