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Gastronomy

Chef(s) Alain Pénot (Auberge du Lac Saint-Pierre) offer(s) you the following appetizer:

Lavender honey mallard duck carpaccio with grilled peppers prepared with garlic flower and olive oil

Ingredients:

  • 2 duck breast steaks 300 to 350 g
  • 450 g red peppers
  • 10 ml garlic flower
  • 30 ml olive oil
  • Salt and pepper

Lavender honey marinade:

  • 200 ml grapeseed oil
  • 200 ml olive oil
  • 100 ml tamari sauce
  • 100 ml honey
  • 15 ml dried lavender
  • 10 ml Xeres vinegar
  • Salt and pepper

Preparation:

  1. Cook duck breast steaks, remove skin, then make the marinade.
  2. Put marinade in mixing bowl and mix well, checking seasoning.
  3. Pour marinade over duck breast steaks and let marinate overnight.
  4. Oven grill peppers at 400 F for 20 minutes.
  5. Remove peppers from oven, remove skin and seeds.
  6. Mince peppers.
  7. Incorporate peppers, garlic flower, salt, pepper and olive oil in a bowl.
  8. Let macerate, then refrigerate.
  9. Remove duck from marinade the following day.
  10. Slice duck breast steaks and garnish to taste.



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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/