This dish combines both Canadian Indigenous and Vietnamese flavours to reflect both of our distinct
heritages. The tastes of the Vietnamese flavoured breast paired with the Indigenous spiced leg are brought together by the Spiced Grape Gastrique. Take the time to make the side dishes, as they complement the flavours of the duck’s seasonings while balancing the plate.
Chefs Notes:
• Refrigerate the remaining spiced grape sauce and serve with a variety of meats (This is how my
mother tricked me into eating liver!).
• Micro Green Salad that was used for a garnish was collected from Chef Benns’ garden and consisted of : celery shoots, nasturtiums, chervil and sage.