DUCK BREAST WITH RHUBARB
Ingredients
Serves 4
RICH DUCK SAUCE:
1 whole duck carcass
4 tsp (20 ml) unsalted butter
2 tsp (10 ml) olive oil
2 tbsp (30 ml) chopped button mushrooms
½ yellow onion, finely diced
½ celery stalk, finely diced
½ small carrot, peeled and finely diced
2 juniper berries
1 orange, zest only
2 tsp (10 ml) brandy
3 tbsp + 1 tsp (50 ml) port
4 cups (1 L) brown chicken stock
1 sprig fresh thyme
2 tbsp (30 ml) whipping cream
DUCK BREAST WITH VEGETABLES AND RHUBARB:
¼ cup (60 ml) granulated sugar
⅓ cup (90 ml) water
2 stalks rhubarb, cut into 2-in (5 cm) pieces
2 small red beets, peeled
3 carrots, peeled and cut in half, lengthwise
2 tsp (10 ml) unsalted butter
1 duck breast, boned, skin on
seasonal herbs, for garnish
Instructions
- To make RICH DUCK SAUCE: Chop duck carcass into small pieces. Place in a large, heavy saucepan with butter and fry over medium heat, stirring often, until golden brown, about 10 minutes. Add oil, mushrooms, onion, celery, carrot, juniper berries, orange zest, brandy and port and bring to a boil. Reduce heat to medium and simmer uncovered, until reduced by half.
- Add chicken stock and thyme sprig and bring to a boil. Reduce heat to medium and simmer for 30 minutes. Strain sauce and return to saucepan. Continue to simmer, uncovered, until sauce is at desired thickness, or coats the back of a spoon. Stir in cream and remove from heat. Strain with a fine mesh and cover to keep warm.
- To make DUCK BREAST WITH VEGETABLES AND RHUBARB: Combine sugar and water in a small saucepan. Bring to a boil and stir until sugar is dissolved. Remove from the heat and stir in rhubarb. Set aside and steep for 10 minutes in a low oven set at 200 F (93 C). Then strain rhubarb and reduce the sugar water until syrup. Pour the syrup over rhubarb and set aside.
- Preheat oven to 350 F (180 C). Place beets in a small roasting pan, cover and bake for 20-30 minutes. On a separate roasting sheet, rub carrots with butter and bake for 7 minutes.
- Meanwhile, place duck breast fat-side down in a cold, dry, ovenproof frying pan. Sear duck skin over medium heat for 6 to 8 minutes or until skin is golden brown. Drain off rendered fat and save for another use, if desired. Turn breast and sear other side for 30 seconds. Turn breast fat side down again and place pan in preheated oven. Roast for 6 to 8 minutes or until breast is medium rare. Remove from pan and let rest for 5 minutes before serving.
- To serve, thinly slice duck breast. Place a couple slices on a heated serving plate alongside a couple wedges of roasted beets, a couple pieces roasted carrot and a generous spoon of poached rhubarb. Drizzle with a generous ladle of Rich Duck Sauce and garnish with seasonal herbs.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
CHICKEN AND ROASTED GARLIC PIZZA WITH BASIL OIL
Ingredients
Serves 6
PIZZA DOUGH:
2 cups (500 ml) all-purpose flour
1½ tsp (7 ml) quick-rising dry yeast
¾ tsp (4 ml) salt
¾ cup (175 ml) hot water (120° F / 49° C)
2 tsp (10 ml) extra-virgin olive oil
cornmeal, for dusting pizza pan
olive oil, for brushing
BASIL OLIVE OIL:
2 cups (500 ml) tightly packed fresh basil
¾ cup (175 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
salt and freshly ground black pepper
TOPPINGS:
1 boneless, skinless chicken breast
salt and freshly ground black pepper
3 tbsp (45 ml) olive oil, divided
4 large tomatoes, seeded and diced
4 strips bacon, cooked and chopped
½ yellow onion, shaved thinly into rings and separated
garlic cloves, roasted
⅓ cup (75 ml) capers, rinsed and drained
½ cup (125 ml) shaved Parmesan
2 cups (500 ml) arugula
Balsamic Reduction Sauce
Instructions
- To make PIZZA DOUGH: Pour flour, yeast and salt into a food processor and pulse to mix. With machine running, slowly pour in hot water and oil through feed tube. Process for 1 minute or just until a ball forms. Continue processing for 35 to 45 seconds to knead dough
- With floured hands, shape dough into a smooth ball. Place in large greased bowl, turning dough to grease all over. Cover and let rise in warm draft-free place until doubled, about 1 hour. Dough can be wrapped in a plastic bag and refrigerated for up to 8 hours, or frozen for up to a month. Thaw in refrigerator.
- To make BASIL OLIVE OIL: Blanch fresh basil in a saucepan with water and immediately drain and plunge into cold water. Drain and squeeze out excess water.
- Place in a blender with olive oil and whirl until smooth. Add lemon juice and salt and pepper to taste. Seal tightly in a glass bottle. Can be stored in refrigerator for several days.
- Bring dough to room temperature before using. Without punching it down, turn dough onto a lightly floured surface. It’s okay if dough deflates. Just don’t work it or knead it, because that will make stretching it more difficult.
- Preheat oven to 475 F (240 C). Roll out dough on a lightly floured surface to a 12 or 14-in (30 to 35 cm) round stretching edges with your fingertips. Place on a pizza pan lightly dusted with cornmeal. Brush top of dough with olive oil and bake in oven for 5 minutes. Remove. Set aside.
- Season chicken with salt and pepper. Heat 2 tbsp (30 ml) olive oil in frying pan over medium-high heat. Add chicken and lightly brown on both sides. Add a splash of water, cover and reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Remove and cut or shred into bite-sized pieces.
- Lightly brush pizza crust generously with Basil Olive Oil. Evenly scatter with cooked chicken, tomatoes, bacon, onion rings, roasted garlic, capers and half the Parmesan. Bake in preheated oven for 10 to 15 minutes or until done as preferred.
- Scatter with arugula and additional Parmesan. Drizzle with some Balsamic Reduction Sauce and a little more Basil Olive Oil.
Drink Pairings
CORNBREAD LOAVES WITH HONEY BUTTER
Ingredients
Serves 12 mini loaves or 24 muffins and ⅔ cup (150 ml) Honey Butter
CORNBREAD:
1½ cups (375 ml) buttermilk
¾ cup (175 ml) unsalted butter, melted
3 eggs
1¼ cups (310 ml) granulated sugaR
1¾ cups (425 ml) medium-ground yellow cornmeal
¾ tsp (4 ml) baking soda
¾ tsp (4 ml) kosher salt
1½ cups (375 ml) all-purpose flour
12 fresh thyme sprigs
HONEY BUTTER:
½ cup (125 ml) unsalted butter, softened
3 tbsp (15 ml) liquid honey
1 tsp (5 ml) kosher salt
Instructions
- Preheat oven to 350 F (180 C). Lightly grease twelve 4 x 2-in (10 x 5 cm) mini loaf pans. Alternatively use a couple of muffin pans with paper liners. Set aside.
- In a large bowl, combine buttermilk, butter and eggs. Whisk to blend.
- In a separate large bowl, sift dry ingredients, except thyme sprigs, until evenly blended. Add wet ingredients to dry ingredients and mix just until combined. Some remaining lumps are fine.
- Divide batter evenly among prepared loaf pans and top each with a sprig of thyme. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a rack.
- To make HONEY BUTTER: Mix butter, honey and salt in a small bowl until well combined. Cover and refrigerate until ready to serve. Can be refrigerated for a couple of days. Serve on warm cornbread. Can be refrigerated up to one week.
Drink Pairings
CRISPY ZUCCHINI AND FIG ROUNDS
Ingredients
Serves about 25 rounds
⅓ cup (75 ml) panko bread crumbs
⅓ cup (75 ml) finely grated Parmesan
¼ tsp (1 ml) each dried dill and thyme
⅛ tsp (0.5 ml) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
1 large egg white
1 large zucchini, cut into ½-in (1 cm) rounds
¼ cup (60 ml) walnuts, toasted
2 tbsp (30 ml) hemp seeds
2 tbsp (30 ml) pine nuts, lightly toasted
½ tsp (2 ml) sea salt, plus extra for garnish
2 cups (500 ml) baby arugula
8 fresh figs, trimmed, cut into chunks
small fresh basil leaves, for garnish
Instructions
- Place oven racks in upper and lower third of oven before preheating to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, mix bread crumbs, Parmesan, dill, thyme and pepper.
- In another medium-sized bowl, whisk together oil and egg white until combined.
- Place several zucchini slices in egg mixture. One at a time, take zucchini slices out of mixture, allowing excess to drip off, and dredge in bread crumb mixture then place on prepared baking sheets. Repeat until all rounds are well coated. Bake for 10 minutes, rotate pans in oven and bake an additional 10 to 20minutesuntilbrownedandcrisp.
- Place walnuts, hemp seeds, pine nuts and salt in a food processor and grind until sandy
- To assemble, place zucchini crisps on a serving platter. Top each with arugula, figs and a sprinkle of walnut crumble. Garnish with a drizzle of oil, pinch of sea salt and a basil leaf, if desired. Serve immediately.
Drink Pairings
FIG AND PROSCIUTTO ROLL-UPS
Ingredients
Serves 24 to 36 rolls
12 slices prosciutto, not too thin
4 oz (125 g) goat’s cheese, at room temperature
1 cup (250 ml) lightly packed baby spinach leaves
6 large fresh figs, such as kadota figs, or 12 large dried figs, thinly sliced
¼ cup (50 ml) shredded Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp ( 5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) minced Italian parsley
Instructions
- Lay a strip of plastic wrap on work surface. Place two slices prosciutto side by side.
- Stir goat’s cheese in a bowl until creamy. Lightly spread goat’s cheese evenly over slices making sure to spread cheese to the edges for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper.
- Gather up plastic wrap and gently but firmly roll up prosciutto, jelly roll fashion. Tuck rolls seam-side down and place in a square pan. Overwrap with plastic and refrigerate.
- To serve, cut rolls crosswise in half or into 3 even-sized rolls. Transfer to serving platter.
- Combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Dot over top of prosciutto rolls. Garnish with parsley and serve.
Drink Pairings
DUTCH BABY PANCAKE WITH CINNAMON-GLAZED APPLES
Ingredients
Serves 6
CINNAMON-GLAZED APPLES:
½ cup (125 ml) granulated sugar
3 apples, peeled, cored and cut into eighths
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) unsalted butter
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
DUTCH BABY PANCAKE:
4 tbsp (60 ml) unsalted butter, divided
4 large eggs
¾ cup (175 ml) all-purpose flour
¾ cup (175 ml) milk
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) vanilla
¼ tsp (1 ml) kosher salt
icing sugar, for dusting
Chantilly or flavoured whipped cream, to serve (optional)
Instructions
- To make CINNAMON-GLAZED APPLES: In a dry, heavy-bottomed saucepan, heat sugar over medium heat. Stir occasionally until golden brown and caramelized. Add apples and cream to pan, being very careful as it will bubble up. Gently stir to coat apples, dissolving caramel with juices from apples and cream. Add butter, salt and cinnamon. Continue cooking, stirring occasionally until apples are tender and cooked through, about 10 to 15 minutes. They should be nicely glazed with sauce. Can be made up to 2 days in advance and refrigerated. Serve at room temperature or gently reheat and serve warm.
- To make DUTCH BABY PANCAKE: Preheat oven to 425 F (220 C). Melt 2 tbsp (30 ml) butter. Place in a blender with eggs, flour, milk, sugar, vanilla and salt. Blend batter until smooth. Heat a 10-in (25 cm) cast iron frying pan over medium heat. Add remaining 2 tbsp (30 ml) butter and swirl to melt. Add all of the batter to hot pan and swirl to coat bottom. Transfer pan to oven. Bake for 18 to 20 minutes, or until puffed and golden brown. Pancake will puff up but start to deflate once removed from oven.
- Pour glazed apples into middle of pancake. Dust with icing sugar and serve immediately with Chantilly or whipped cream.
Drink Pairings
CHILLED MELON AND SORREL GAZPACHO
Ingredients
Serves 4 to 6
1 yellow onion, unpeeled
2 garlic cloves, unpeeled
1 tsp (5 ml) olive oil
1 English cucumber, peeled, seeded and chopped
1 lb (500 g) melon, such as a Korean melon, peeled, seeded and cubed
2 yellow tomato, peeled and seeded
7½ tbsp (112 ml) extra-virgin olive oil, such as Castela Notti
5 tbsp (80 ml) sherry vinegar
⅔ cup (150 ml) verjus, or any Portuguese Vinjo Verde
fresh mint or sorrel leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C). Place the unpeeled onion and the unpeeled garlic cloves in a small baking dish, rub with olive oil. Cover and bake for 15 minutes. Return onion to oven and continue roasting, covered, for another 15 minutes or until the onion is soft.
- Remove onion and, when cool enough to handle, coarsely chop and add to garlic in blender along with cucumber, melon, tomato, extra-virgin olive oil, vinegar and verjus. Blend until smooth and lump free.
- Press through a fine-meshed sieve for a smooth consistency, if you wish. Refrigerate until chilled. Serve in chilled soup bowls and garnish with mint or sorrel.
Drink Pairings
COLOURFUL VEGETARIAN SALAD ROLLS WITH MISO MUSTARD SAUCE
Ingredients
Serves 8 rolls
MISO MUSTARD SAUCE
2 tsp (10 ml) water
1 tsp (5 ml) prepared Japanese or Chinese-style hot mustard or Coleman’s Hot mustard
⅓ cup (75 ml) white (Saikyo) miso
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) mirin
4 tsp (20 ml) sugar
SALAD ROLLS
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
8 to 12 tinned, baby corn, drained and halved lengthwise
24 thinly sliced colourful heirloom radishes (watermelon, purple etc)
½ cup (125 ml) shredded colourful carrot (purple, yellow or orange)
½ English cucumber, cored seeded and cut into 1/4-inch (0.5 cm) matchstick
1 small red onion, peeled and thin sliced julienned
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
Instructions
- To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Set aside.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, cilantro sprigs, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner.