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SMOKED DUCK TATAKI

Recipe by Archibald restaurants

BY ARCHIBALD RESTAURANTS

Chef Maxime Lebrun, from Archibald restaurants, prepared this delicious recipe using the Green Trail portable smoker! Here are the recipe details.


Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3

www.archibaldmicrobrasserie.ca

Number of people: 2

Preparation time: 25 minutes

Cooking time: 12 minutes

DUCK TATAKI:

1 duck breast of 400 g

Hopped pepper and Labrador tea or flavored pepper of your choice

Method:

Start the smoker with the wood chips, so that it is ready to cook the meat.

Sprinkle the duck breast with fleur de sel and hopped pepper.

In a hot pan, sear the duck breast on the fatty side until golden brown.

Place the duck breast in the smoker for 12 minutes and turn off the burner after 7 minutes for cold smoking only.

Remove the duck breast and set aside.

DILL AND BRISE DU LAC BEER VINAIGRETTE:

½ cup of oil

3 tbsps of balsamic vinegar

1 tbsp of light soy sauce

½ tsp of salt

½ tsp black pepper

1 tbsp of French shallot

½ bunch of chopped fresh dill

½ garlic clove

⅓ cup of commercial veal stock (reduce by half)

¼ cup of Brise du Lac beer

Method:

In a pot, reduce the veal stock by half.

Chop the fresh dill and garlic.

Mix all the ingredients together, but without over-emulsifying.

Reserve until use.

SEASONAL VEGETABLES:

2 Nantes carrots

3 red radishes

2 Swiss chard

3 Brussels sprouts

8 fine green beans

1 rhubarb

⅓ bunch of chopped fresh tarragon

4 tbsps olive oil

2 tbsps of lemon (juice)

Smoked fleur de sel

Method:

With a knife or mandolin, mince the carrots, radishes, beans and rhubarb to a thickness of 0.5 cm.

Remove the Brussels sprouts leaves and mince all the Swiss chard (stem and leaf) and tarragon.

Cut the lemon in half, squeeze to obtain the juice and mix with the oil.

Mix all the vegetables and add the desired amount of vinaigrette, add the fleur de sel to taste.

Dressing:

Cut the duck into slices 0.5 cm thick, perpendicular to the length of the breast.

Place the duck slices on the plate and add the dill vinaigrette, smoked fleur de sel and hopped pepper.

Add the seasonal vegetables.

 

Enjoy your meal !

Food and beer pairings:

Enjoy this dish with a good and fresh Nuit Blanche!

Summary of ingredients needed:

  • 1 duck breast of 400 g
  • Hopped pepper and Labrador tea or flavored pepper of your choice
  • ½ cup of oil
  • 3 tbsps of balsamic vinegar
  • 1 tbsp of light soy sauce
  • ½ tsp of salt
  • ½ tsp black pepper
  • 1 tbsp of French shallot
  • ½ bunch of chopped fresh dill
  • ½ garlic clove
  • ⅓ cup of commercial veal stock
  • ¼ cup of Brise du Lac beer
  • 2 Nantes carrots
  • 3 red radishes
  • 2 Swiss chard
  • 3 Brussels sprouts
  • 8 fine green beans
  • 1 rhubarb
  • ⅓ bunch of chopped fresh tarragon
  • 2 tbsps of lemon (juice)
  • 4 tbsps olive oil
  • Smoked fleur de sel
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