2019 Cooks the Books Recipe from Pius Culinary Institute

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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:

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.
Dust your table and knead dough with your hands until smooth. Cover and rest 20 minutes. Repeat with spelt dough.
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.
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.
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:

Chop duck confit to a fine consistency. Adjust seasoning and set aside.
Caramelize onions in canola oil with thyme sprigs. Add apples cook for 8 minutes.
Deglaze with red wine, reduce until evaporated. Strain & cool mixture.
Pulse in food processor until smooth.

Duck Magret:

Oven Temperature: 400°F (200°C)
Pat dry duck breast and score skin being careful not to go through to flesh. Season.
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.
Remove and Rest for 5 minutes. Pour off fat. Deglaze with stock and reduce by half.

Crispy Broccolini and milk-poached cauliflower:

Blanch broccolini and shock in ice water. Dry well.
Dip stems in tempura and roll in seasoned panko.
Heat canola oil to 325°F (165°C). Dip breaded broccolini stems in hot oil and fry until crispy.
Poach cauliflower in milk until tender. Shock in ice milk. Pat dry and cut in half for a flat side.
Brush some canola on grill and grill cauliflower for 1 minute.

Fuoco Espuma:

Melt the cheese in the warm cauliflower milk and stir until completely melted
Remove from heat and stir in xanthan until dissolved.
Pass through a fine sieve and pour into syphon. Charge twice with N2O cartridge.

Beet and Squash emulsions:

Emulsify cooked beets with 3 cups of the canola oil, in a blender until smooth. Season with salt.
Repeat with squash and season with five-spice powder.
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.

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