Maple Apple Thyme Syrup

(Teams of 2)

Yield: 250 ml

INGREDIENTS: METHOD:

Quantity Ingredient Prepare a Gastrique

1. In a sautoir combining sugar, thyme and
60 g Sugar white
vinegar. Bring to a boil and reduce to a
4 sprig Thyme fresh minced desired consistency.
160 ml Apple cider vinegar 2. Add apple sauce, apple butter and maple
Apple sauce syrup. Reduce by half. Strain the syrup.
120 ml 3. Serve warm with roasted duck breast
unsweetened
60 ml Apple butter
100 ml Maple syrup

NOTES:
 Corn and Crab Chowder
(Team of 4)

Yield: 2 Liter

INGREDIENTS: METHOD:

Quantity Ingredient Demonstration Clean Crab

1. In a stock pot bring court bouillon to a
1 pc Dungeness Crab live
boil. Add live crab and simmer for 15 to
Crab Dungeness 20 minutes (5 to 6 minutes for every 500
1 can
meat flaked gram of crab). Remove and refresh.
1 litre Court bouillon Discard cooking liquid.
30 ml Oil vegetable 2. Clean crab and remove crabmeat as
1 ea Onion, small dice demonstrated. Reserve crabmeat
To Make Chowder
Pepper bell green,
.5 pc 1. Heat oil in a stockpot over medium heat;
small dice sauté the onion, green pepper and celery
2 stalk Celery, small dice until tender.
2 pc Garlic clove minced 2. Add the tomato, stock, garlic and white
1 g Cayenne ground and wild rice.
3. Add spice bag and tie for control.
Tomato, canned, with
250 g 4. Bring to a boil, reduce to simmer for 20
juice chopped
minutes.
60 g Rice wild Canadian 5. Add corn, cayenne pepper and reserved
60 g White rice crabmeat.
1 litre Fish chicken 6. Adjust seasoning
150 g Corn kernel frozen
2 pcs Bay leaves
2 sprig Thyme, fresh
2 sprig Parsley stalks
White peppercorn,
10 ea
whole
tt Salt
tt Pepper white ground

NOTES:
 Pumpkin Seaweed Risotto with Algae Oil
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient 1. Rehydrate kelp as demonstrated and

julienne. Set aside.
454 g Pumpkin small dice
2. In a medium saucepot, sweat onion,
Kombu dashi garlic and pumpkin in 30 grams of butter
.25 sheet
rehydrated sliced over moderate heat.
Onion cooking small 3. Add rice and sauté briefly. Add the wine,
1 ea
dice reserved kelp and herbs. Reduce cooking
4 ea Garlic clove minced liquid to au sec (almost dry).
120 ml Wine white Canadian 4. Stirring constantly over low heat adding
stock in 3 additions, making sure the rice
1 litre Chicken stock
has absorbed each addition of stock
227 g Arborio rice before the next is added. Risotto should
30 g Butter take 17 to 22 minutes to cook with
1 sprig Thyme, fresh adjusted stirring throughout process of
additions of stock.
1 sprig Oregano, fresh 5. Remove the rice from the heat.
57 g Cheese Romano 6. Adjust seasoning and finish with
tt Salt remaining butter and grated cheese.
7. Drizzle with Algae oil.
15 ml Algae Oil
tt White pepper, ground
100 g Butter unsalted

NOTES:
 Tea Smoked Seared Duck Breast with Duck Egg
“Sous-vide”
(Team of 4)

Yield: 4 portions 113 gram each

INGREDIENTS: METHOD:

Quantity Ingredient 1. Toast salt and peppercorns in a dry skillet

Duck breast skinless, over moderate heat, until peppercorns are
454 g fragrant. Reserve for smoking tea
boneless
mixture.
Tea smoke mixture
2. Add the tea, rice, and sugar to above.
45 ml Rock salt With rolling pin crush the peppercorn
15 ml Peppercorns mixed mixture to pulverize. Add wood chips.
90 g Rice raw white Reserve for smoking process.
3. Flatten duck breast slightly by pressing
15 g Tea jasmine green down on breast. Score skin as
15 g Sugar white demonstrated.
40 g Wood chips flakes 4. Heat sautoir over medium heat. Add oil.
Sear duck breast on both sides to render
tt Salt fat and crisp. Remove from heat
tt White pepper, ground 5. Line a large wok or heavy pan with
aluminum foil.
6. Place smoking mixture in the bottom of
the wok.
7. Put the seared duck breast on a rack over
the smoking mixture. Cover the wok
tightly with foil
8. Set the wok over high heat for 5 minutes,
to burn smoking mixture. Cover wok with
aluminum foil lid to capture smoke,
reduce heat and cook for 20 minutes.
Turn work off and let stand for additional
20 minutes without uncovering.
9. Cool the duck. Slice in thick slice serve
with maple apple butter.
10. Adjust seasoning

NOTES:
 Duck Egg Sous Vide
(Team of 4)

Yield: 4 portions 113 gram each

INGREDIENTS: METHOD:

Quantity Ingredient 1. Set up immersion circulator as instructed.

Fill water bath with warm water.
4 ea. Egg duck
2. Preheat circulator for 63˚C. Set on low
tt Salt circulation setting.
tt White pepper, ground Pre Cook Eggs
1. In a small pot, bring water to a boil over
moderate heat.
2. Place eggs in the water and let boil for 3
minutes, remove and refresh in cold
water for 1 minute.
To Sousvide Eggs
1. Carefully add precooked duck eggs to
water bath ensuring not to crack eggs.
3. Process eggs for 45 minutes at 63°C.
4. Remove and peel egg, gently tap it
against surface and soak in cold water to
separate from shell carefully.
5. Garnish duck breast with warm soft
poached egg.
6. Adjust seasoning.

NOTES: