Gastronomy

Chef(s) Daniel Komarnicki (Auberge de La Montagne Coupée) offer(s) you the following main dish:

Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar

For 4 portions
Ingredients:

Methods:

Dry sear the magrets skin side first in a very hot saucepan, brown both sides.
Add salt and pepper, continue cooking in oven at 350° F for 8 to 10 min. skin side under.
Let stand for 6 to 7 minutes before slicing.

Sauce

Setting

Serve half of magret per pers.
Cover with very hot sauce, serve with turnip puree or sweet potato, accompanied by season vegetables

LOCAL PRODUCE Consult our local produce

Goose from "Ferme l'Oie D'Or"

Maple syrup "Friand d'Érable de Lanaudière"

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