Edible Vancouver Island March/April 2024

Citrus & Brandied Duck

oven and remove the rack from the roasting pan. Place duck on a carving board and cover lightly with foil to rest 10 minutes before serving. While the duck is resting, prepare the sauce. Pour the drippings from the roasting pan through a fine mesh strainer into a medium sauce pan. In a small bowl, whisk the brandy, cream and corn starch, then pour into the medium sauce pan whisking to combine. Place over medium-high heat and bring just to a boil, stirring constantly. Remove from heat and place in a serving bowl. Carve the duck and serve alongside the brandied cream sauce.

Ingredients 1 red onion 4 cloves garlic 1 duck (4-5 lbs) 3 cups chicken stock 1/3 cup lemon juice

¼ cup honey 1 tsp sea salt 1 tsp fresh ground black pepper ¼ cup brandy

¾ cup 35% cream 2 Tbsp corn starch

METHOD Slice the onion into thick rounds and crush the garlic cloves, then place in the bottom of the roasting pan, below the rack. Remove duck from packaging, remove the giblets from the cavity and pat dry. Prick the duck all over with a paring knife. Place the duck breast-side-down on the rack of the roasting pan and fill the pan with 2 cups of chicken stock, or until it comes just below the rack, not touching the duck. In a small bowl, whisk together lemon juice, honey, salt and pepper. Using a pastry brush, brush the lemon-honey mixture over the duck. Roast uncovered for 30 minutes in the prepared oven. Remove from oven, turn the duck breast side up, brush again with the lemon-honey mixture and roast for 30 more minutes uncovered. Remove from oven, baste again with the remaining honey-lemon mixture and add remaining chicken stock to the pan, ensuring the bottom does not go dry, while also ensuring the stock does not touch the duck. Return to the oven and roast an additional 5-10 minutes, until the internal temperature of the thigh reaches 155°F. Remove from

Oysters with Ginger Rhubarb Mignonette Ingredients 1 tsp grated fresh ginger ¼ cup red wine vinegar 2 Tbsp honey ½ rib fresh rhubarb 12-18 oysters lemons for garnish

METHOD In a small mixing bowl, whisk ginger, vinegar and honey until the honey is fully incorporated and dissolved. Mince rhubarb finely and add to the mixing bowl. Cover a serving platter with crushed ice. Shuck the oysters and place on the half shell on the platter. Top half the oysters with ½ tsp of the mignonette, and serve the remaining in a small serving dish on the platter. Garnish with lemon wedges and serve immediately.

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18 MAR/APR 2024 EDIBLE VANCOUVER ISLAND