A VERY BIG THANK YOU TO EVERYONE WHO CONTRIBUTED TO THIS YEAR'S CALENDAR!

 

Duck cure

1 cup brown sugar

1 cup kosher salt

1/2 tsp curing salt

1 tsp 5 spice

2 bay leaves crushed

1 tsp onion powder

1 tsp garlic powder

2 tsp whole black peppercorn

Mix all ingredients well.

Rub all cure on duck legs, refrigerate 24 hrs.

 

Red Cabbage Purée

1 red cabbage  (rough chop, core removed)

8 cloves roasted garlic

2 cup 35% cream

3 tbs butter

Salt to taste

 

In medium sized pot sauté cabbage and roasted garlic in butter over medium heat, appoximately 8 mins.

Add cream and salt simmer 8 mins, puree in food processor or blender.

 

Duck Fat Fingerlings

10 fingerling potatos scrubbed

1 lt duck fat

1 bay leaf

1/4 bunch thyme

 

Melt duck fat in medium sauce pot,  place all ingredients in duck fat and poach on low heat 20 mins until fork tender.

 

Roasted Parsnip

3 parsnips (rough chop, same size)

3 tbs duck fat (reserved from potatos)

Salt to taste

Pepper to taste

 

Toss chopped parsnip in melted duck fat salt and pepper.

Place on sheet tray, roast in oven 10 mins @ 375

 

Sea Buckthorn Gastrique

1 cup sea buckthorn berries

1/2 cup sugar

1/2 cup champagne vinegar

 

Melt sugar in heavy bottom sauce pot until caramel, add champagne vinegar and sea buckthorn berries.

Cook medium heat 5 mins

 

DUCK CONFIT

 

Duck cure

 brown sugar

 kosher salt

 curing salt

 5 spice

 leaves crushed

 onion powder

 garlic powder

 whole black peppercorn

Red Cabbage Purée

 red cabbage

 roasted garlic

 35% cream

 butter

 Salt

Duck Fat Fingerlings

 fingerling potatos

 duck fat

 bay leaf

 thyme

Roasted Parsnip

 parsnips

 duck fat

 Salt & Pepper

Sea Buckthorn Gastrique

 sea buckthorn berries

 sugar

 champagne vinegar

SOCIAL

Chef Jeff Bradfield

 

 

 

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T.613.789.7355