Roasted Duck Breast
Duck Leg Confit
Duck Confit Seasoning
Wild Rice Dumplings
Brussel Sprout Hash
Preheat oven to 375F (190 C).
Score the skin of the duck breast in a ¼ inch (6 mm) cross-hatched pattern. Season the flesh side with salt and pepper.
Place the duck breast skin side down in a cool sauté pan and transfer to low heat. Cook the breast slowly for 8-10 minutes, this will help render out most of the fat. carefully turn breast and sear flesh side for 2 minutes.
Remove from pan and transfer to the middle rack of oven on a baking sheet. Roast until desired doneness. Remove from oven and rest in a warm place until needed.
Rub duck legs with salt and confit seasoning and place on a small tray. Refrigerate uncovered for a good portion of the day. This will help remove some of the moisture in the duck. Remove and brush off most of the seasoning.
Preheat oven to 275 F (140 C).
In a small ovenproof dish , neatly pack the duck legs and cover with fat. Place a piece of parchment over and cover with foil. Bake for 3 hours.
Remove from oven and cool in the fat. Transfer to refrigerator and store covered until needed.
Mix all ingredients together and store in an air tight container.
In a small sauté pan over medium-low heat, cook the parsnips in the grapeseed oil. Stir to achieve an even golden brown colour, about 7 minutes.
Season with salt and remove from heat. Keep warm until needed.
In a large mixing bowl, combine the flour, milk, eggs and baking powder. Mix with a wooden spoon until a soft dough has formed.
Add the wild rice, onions, mix until evenly distributed in the dough. Season with salt and pepper.
Turn dough onto a heavenly floured work surface. Kneed dough until very firm and almost all the flour is incorporated, about 6-8 minutes.
Cover dough tightly with plastic wrap so it does not dry out while you work.
Divide dough into 12 pieces and roll out into small circles about 3 inches in diameter.
Break off a small piece of foie gras the size of a grape and place in the center of each. Fold over to create half circles and press the edges down.
Blanch in salted boiling water for 1-2 minutes, remove and drain on a clean kitchen towel.
Keep covered in the refrigerator until needed.
Fry in 350F (180 C). vegetable oil until golden brown about 3-4 minutes. Remove and drain on paper towels.
Peel tough or blemished outer leaves off the sprouts. Holding the stem of the sprout, slice as thin as possible on a Japanese vegetable slicer. Discard the stem.
In a large sauté pan over medium heat, render the bacon until crisp, about 5 minutes. Drain off excess fat. Add shallots and butter. Continue to cook until shallots have softened, about 3 minutes. Add brussel sprouts and continue to cook.
Add white wine to deglaze the pan. The sprouts are done when they are wilted and you see a bright green colour. Adjust the seasoning with salt and pepper. Remove from heat and keep warm.
In a large pot of boiling water, blanch the aspiration for 2 minutes, remove and shock in ice bath. Drain well.
In a small sauté pan over low heat, warm the aspiration. Be careful not to brown the butter. Season with salt and pepper. Reserve and keep warm.
In a large stockpot over high heat, sauté the garlic, shallots, ginger, lemon and orange zest.
Add the lemon grass and continue to cook. Add the cloudberries and bring to a simmer.
Add brandy, brown sugar and chili flakes. Add duck stock and vinegar.
Reduce heat and cook until reduced by half, approximately 30 minutes.
Season with salt and pepper. Remove from heat, strain through a fine china cap and reserve.