2021 Cooks the Books Recipe: Conestoga College

Combine all ingredients in a bowl and knead by hand until the dough is smooth and springs back when poked. Prepare a bowl by spraying lightly with canola oil pan spray, place dough in bowl, cover with cling film and proof in a warm place for 1 hour.

To begin shaping, lay the dough on a clean surface that is dusted with flour. Roll out the dough with a rolling pin from the center and roll towards the edges. Gently rotate the dough between rolls, flouring the rolling pin if the dough sticks. Dough should be quite thin. If you place your hand under you should be able to see it, like through a foggy window. Roll to 24 inches long and 18 inches wide (Approximately).

a. If you get a small hole carefully pinch dough together with thumb and pointer finger

Preheat oven to 350°F (180 ̊C).

Remove top of garlic head and place with thyme sprigs on a piece of aluminum foil and drizzle with canola oil. Season with salt and pepper and wrap tightly. Place in oven and roast for approximately 20 minutes. After 20 minutes remove and cool. Squeeze base of roasted garlic to remove roasted cloves inside. Then smash with flat side of knife.

Pick thyme and rosemary, then chop.

Peel then slice the apple, 1⁄4 cm thick.

Combine goat cheese with herbs and garlic, season to taste.

Preheat oven to 400°F (200 ̊C).

Spread goat cheese mixture about 1⁄4 cm thick across half of the strudel dough. Leaving 2 inches from the edge closest to you and 1 inch from each side.

Arrange the apple evenly over half of the goat cheese.

To roll the strudel, roll the edge closest to you over itself and towards the other end. Continue rolling until the entire strudel is rolled.

Gently pick up the strudel and place onto a parchment lined tray. Brush with the extra egg from strudel pastry. Place in oven for 20 – 23 minutes, until golden brown.

Preheat oven to 450°F.

Mix sugar and salt together. Rub the sugar and salt onto the duck breasts and let sit for 30 mins in the fridge. Wash off sugar and salt then pat dry.

Score the fat cap in a hatch pattern cutting only through the fat cap and not into the flesh.

Heat a pan over medium-low heat. When the pan is hot adding a tsp canola oil then place duck in, fat side down. Sear the duck, on medium low heat to render fat cap slowly until brown.

Place it in the oven skin side down for 5 minutes then flip over the duck and cook for another 2 minutes.

Remove from oven and let it rest for 5 minutes before cutting.

Preheat oven to 450°F.

Trim squash to desired size (2 bites).

Toss in a bowl with canola oil, salt/pepper, smashed cloves of garlic and thyme.

Heat a pan on your stovetop, add squash and cook on one side until it begins to colour, making sure not to crowd the pan. Add the thyme and garlic.

Transfer to oven once browning begins, cook for 5 to 7 minutes in the oven, until softened.

Combine all ingredients in a small bowl and season to taste.

Combine all ingredients in a small pot and cook over medium heat, until bubbling, about 5-10

minutes. Pulse with hand blender to break up the black garlic.

Swipe a pastry brush covered in the Honey Glaze across the plate.

Place two pieces of squash onto the plate one resting on the other at the end of the glaze stripe.

Cut the strudel 3 inches by 3 inches on a bias and place across the Honey Glaze line at the opposite end of the plate as the squash.

Cut the duck breast in half lengthwise and place on plate at an angle between the squash and strudel.

Sprinkle Apple Vinaigrette on the squash and around the duck and strudel