Go Back
Print Pin

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.