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Season Five

Episode 62: Montreal


DUCK CUTLET WITH PEACH AND CINNAMON SAUCE

3 duck cutlets (Barbarie) salt & pepper 3 peaches (not too ripe) 1 litre water 500 grams sugar 1 tablespoon white wine 2 tablespoons veal base 2 tablespoons duck base Pinch of cinnamon powder 1 spoonful honey 100 grams butter Ease of preparation is easy. Place the duck cutlet on the skin side in a pan with a little bit of butter. Simmer for 7 to 8 minutes. Add salt and pepper. Keep warm. Remove the fat from the pan. Poach the peaches in the syrup (1 litre of water and 500 grams of sugar) until al dente, crunchy consistency. Slice thinly to make a fan shape and brown it in the same pan of the duck cutlet. Deglaze with white wine. Add the veal and the duck base. Simmer the sauce to reduce it. Add a little bit of cinnamon powder, salt, pepper, and a spoonful of honey. Whip in the butter. Keep warm. Yield: 6 Servings


SALMON TARTARE

400 grams fresh Atlantic salmon 2 tablespoons capers 3 large shallots, finely diced ¼ cup diced fennel Juice of 1 lemon ½ teaspoon each red & black caviar Salt and pepper Preparation time is 1 hour. Ease of preparation is easy. Finely chop the salmon fillet. Add capers, shallots, fennel and lemon juice. Chill in the fridge for at least 1 hour. Garnish with caviar. Yield: 2 servings


MAPLE BUTTER PIE

200 grams cornstarch 1 litre 35% cream 11 egg yolks 165 millilitres maple syrup 170 grams brown sugar 125 grams flour 1 pre-frozen 12” pie crust Preparation time is 2 hours and 20 minutes. Ease of preparation is easy. Pre-heat oven to 325 degrees Fahrenheit. Dilute the cornstarch with the cream and mix it with the egg yolks. Simmer the syrup in a medium saucepan over medium high heat and add brown sugar and flour. Stir until the sugar has melted. Add the egg mixture and place in the fridge for 2 hours. Pour the filling into the pie crust and bake at 325 degrees Fahrenheit for 20 minutes.