Offer a gift certificates!
Preview

duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce

Vegetables and Fruits, Duck

Quebec ingredients and flavors are emphasized in this recipe.

Ingredients

Recipe for 4 persons

Celery puree

400 Gr
Celeriac
200 Ml
Milk
200 Ml
Water
50 Gr
Butter
0.50 Unit(s)
Onion

Butternut and shallot

100 Ml
Maple syrup
200 Ml
White wine
4 Large
Shallot
1 Unit(s)
Butternut squash
50 Ml
White balsamic vinegar
100 Ml
Maple syrup

Duck

2 Unit(s)
Duck magret
2 Unit(s)
Shallot
300 Gr
Coureur des bois whisky
50 Ml
Veal demi-glace
300 Ml
Maple syrup
50 Ml
Maple syrup
300 Gr
Frozen cranberry

Preparation time: 45 min

Preheat your Oven at 380 °F

  • Puree

    Peel and dice the celery.
    Cisel the onion.

    Sweat the onions with butter. Once browned, pour water and milk.

    Mix with celery and let simmer for 20 minutes.

     Mix in a blender, add butter and season to taste with salt and pepper.

  • Butternut

    Shallots

    Peel the shallots, but keep the roots. Blanch in boiling water twice.

    In a pot, pour the white wine and the maple syrup, add the shallots, bring to a boil; lower the heat and let simmer.

    Let the shallots in the syrup once soft and keep aside.

    Butternut

    Peel the butternut and cut in cubes.

    In a bowl mix the butternut with maple syrup and white wine vinegar.

    Spread on a baking tray. Bake in the oven.
    Every 10 minutes, make sure to cover with cooking juice.

  • Duck breast

    Cranberry sauce

    Cisel the shallots. Sweat them in a pot with butter, add whisky, flame it, add the cranberries and the maple syrup.

    Let reduce a bit and pour some veal demi-glace.

    Let simmer for 15 minutes.

    Season with salt and pepper.

    Duck breast

    Remove a bit of duck fat layer and slash threw the rest with the tip of a knife in diamond shape. Season with salt on the fat side and put in a cold skillet (fat side).

    Start at low heat and every 3 minutes, bring up the heat gradually, removing the fat with a spoon.

    Once at high heat, remove the duck if it's nice and brown on the fat side.

    When ready to serve, cook for 5 minutes in the oven. REmove form oven and let rest for another 5 minutes in aluminium foil before serving.

  • Plating

    In the middle of your plate start with candied shallots and butternut. Put a line of puree on the side of your plate. Add the duck and cover with sauce.

    Garnish with young sprouts if you have some.

You can try different alcohols if you want

Class with similar recipe

Friday, December 13th18:00 to 21:00
Plateau Mont-Royal
95$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

The great seasonal cuisine, recipes to receive as a chef

  • Cocoa streusel pie, chocolate cremeux, crunchy nougatine, vanilla whipped cream
  • Duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce
  • Perfect egg with herb and bacon broth, garlic bread croutons, olive oil
More information
14 / 14

95$ / pers.
0 places disponibles
Saturday, December 21st18:30 to 21:30
Plateau Mont-Royal
95$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

The great seasonal cuisine, recipes to receive as a chef

  • Cocoa streusel pie, chocolate cremeux, crunchy nougatine, vanilla whipped cream
  • Duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce
  • Perfect egg with herb and bacon broth, garlic bread croutons, olive oil
More information
14 / 14

95$ / pers.
0 places disponibles
Saturday, February 1st18:00 to 21:00
Plateau Mont-Royal
95$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

The great seasonal cuisine, recipes to receive as a chef

  • Cocoa streusel pie, chocolate cremeux, crunchy nougatine, vanilla whipped cream
  • Duck breast, celery puree, shallot confit with maple syrup, butternut, maple whisky and cranberry sauce
  • Perfect egg with herb and bacon broth, garlic bread croutons, olive oil
More information
0 / 14

95$ / pers.
14 places disponibles

Share this unique and tasty
experience

Private and Corporate Events