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Students: Savitri Masih and Kevin Casimir
A fall inspired dish featuring some
of Quebec’s best local ingredients, its cultural influences and its unique
terroir.
Photo Credit: Robyn S. Russell Photography
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Seared maple glazed duck Magret, chickpea and spelt agnolotti with confit duck/apple stuffing, Fuoco espuma, crispy broccolini, grilled cauliflower, beet and squash emulsion.
A fall inspired dish featuring some of Quebec’s best local ingredients, its cultural influences and its unique terroir.
Ingredients
Chickpea and spelt pasta:
- 10 ½ oz. (300 g) chickpea flour or spelt flour (more for dusting)
- 3 ½ oz. (100 g) “00” flour
- 10 ½ oz. (300 g) eggs (5)
Duck confit and caramelized onion/apple stuffing:
- 4 confit duck legs deboned
- 4 tbsp. (60 ml) canola oil
- 1 ¾ lbs. (850 g) onions sliced thin
- 8 Granny Smith apples diced
- 4 sprigs of fresh thyme
- 3/4 cup (175 ml) red wine
“Duck Magret-
- 3- 12 oz. (350 g) duck breast (Magret)
- 4 cups (1 L) brown duck stock
- 4 tbsp (60 ml) maple syrup
- salt /cracked black pepper to taste
Crispy Broccolini and milk-poached cauliflower
- 6 units broccolini
- 16 cups (4 L) boiling water + 16 cups (4 L) ice water
- 2 cups (475 ml) tempura batter
- 2 cups (450 g) seasoned panko
- 2 cups (475 ml) canola oil
- 6 cauliflower florets
- 8 cups (2 L) milk + 4 cups (1 L) with ice
- salt/pepper to taste
Fuoco Espuma
- 5 oz (150 g) Fuoco cheese
- 2 cups (475 ml) warm cauliflower milk
- ½ tsp (2 1/2 g) xanthan powder
Beet and Squash emulsions
- 2 Cups (450 g) each of cooked beet and squash
- 6 cups (1 ½ L) canola oil
- 1/2 tsp (2 ½ ml) five-spice powder
- Salt to taste
Instructions
Chickpea and spelt pasta:
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In a bowl, stir together the chickpea flour with the “00” flour. Make a well in the center of the mixture and pour in the eggs. With a fork, start incorporating the flours until a sticky dough forms. Repeat with spelt flour.
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Dust your table and knead dough with your hands until smooth. Cover and rest 20 minutes. Repeat with spelt dough.
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Cut off a piece of pasta dough and run it through the largest width of the pasta machine. Fold the dough in half and pass it through again. Repeat this 4 times. Repeat with spelt dough.
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Place a piece of chickpea dough, spelt dough side by side, and overlap by a centimeter. Run it through the pasta machine until you have a sheet with chickpea dough on one side and spelt on the other. Cut the pasta sheet into rectangles adding a half tablespoon of each stuffing.
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Fold the sheet over the stuffing, lengthwise, and tuck it in tight towards the stuffing to avoid air pockets. Shape into agnolotti.
Duck confit and caramelized onion/apple stuffing:
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Chop duck confit to a fine consistency. Adjust seasoning and set aside.
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Caramelize onions in canola oil with thyme sprigs. Add apples cook for 8 minutes.
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Deglaze with red wine, reduce until evaporated. Strain & cool mixture.
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Pulse in food processor until smooth.
Duck Magret:
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Oven Temperature: 400°F (200°C)
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Pat dry duck breast and score skin being careful not to go through to flesh. Season.
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Sear in cold pan, over medium heat, skin side down, for 8 minutes until crispy. Turn over and brush skin with maple syrup and place in oven for 5 minutes.
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Remove and Rest for 5 minutes. Pour off fat. Deglaze with stock and reduce by half.
Crispy Broccolini and milk-poached cauliflower:
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Blanch broccolini and shock in ice water. Dry well.
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Dip stems in tempura and roll in seasoned panko.
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Heat canola oil to 325°F (165°C). Dip breaded broccolini stems in hot oil and fry until crispy.
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Poach cauliflower in milk until tender. Shock in ice milk. Pat dry and cut in half for a flat side.
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Brush some canola on grill and grill cauliflower for 1 minute.
Fuoco Espuma:
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Melt the cheese in the warm cauliflower milk and stir until completely melted
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Remove from heat and stir in xanthan until dissolved.
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Pass through a fine sieve and pour into syphon. Charge twice with N2O cartridge.
Beet and Squash emulsions:
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Emulsify cooked beets with 3 cups of the canola oil, in a blender until smooth. Season with salt.
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Repeat with squash and season with five-spice powder.
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Description: Spoon emulsions on plate in a circular motion. Ladle duck sauce in centre, layer duck over. Foam cheese sauce and place agnolotti on sauce. Finish with broccolini and cauliflower.
Notes
Chef’s note:
• Replace the “00” flour in the pasta dough with a gluten-free flour to make it gluten-free.
• Replace Fuoco cheese with Camembert type cheese.
• Replace the “00” flour in the pasta dough with a gluten-free flour to make it gluten-free.
• Replace Fuoco cheese with Camembert type cheese.
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