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Gastronomy

Chef(s) Auberge La Camarine offer(s) you the following main dish:

Duck Breast Thai-Style

Ingredients:

  • 150 g  fresh duck breast
  • 30 ml hoisin sauce
  • 30 ml white wine
  • 5 ml fresh mint
  • Salt and pepper
  • 5 ml vegetable oil
  • Fresh vegetable garnish

Method:

  • Marinate breast in hoisin sauce, oil and fresh mint
  • Salt and pepper breast
  • Sear breast fat side down for 3 minutes, then cook other side 4 minutes
  • Garnish to taste
  • Cut in thin slices and arrange in a fan pattern



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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/