Quebec duck breast, potatoes stuffed with mushrooms and gratin at Louis d’or by chef Gregory Faye

Here is another delicious dish for this Christmas menu by chef Grégory Faye with a Quebec duck breast, potatoes stuffed with mushrooms and gratin with Louis d’or paired with Le Grand Vin of Osoyoos Larose (Learn more about Osoyoos Larose here).

Ingredients for Quebec duck breast, potatoes stuffed with mushrooms and gratin with Louis d’or 

• 3 Rougié duck magrets
• 190 g Louis d’Or cheese without skin
• Duck juice
• 1 leg of Duck leg confit Rougié
• 200 g of milk at 3.25%
• 1 kg of potatoes spleen
• 1 clove of garlic
• 10 Brussels sprouts
• 150g of duck juice for the sauce
• 1 bunch of thyme
• 20g of Grand Marnier (In SAQ)
• 4 French shallots

Preparation :

• Cook the spleen potatoes in the water with half of the garlic and half of the thyme to get a melting potato
• Reserve 18 potatoes then cut with ⅔ of the potato in length
• Empty with a spoon and put the duck confit crumble
• Set aside

Potato mousse:

• Heat the siphon in a bain-marie (50 degrees Celsius)
• Cut the Louis d’Or cube, hot peel the potatoes and put them in the mixer with the cubes of Louis d’Or, heat the milk then add it too
• Mix to have a smooth consistency and string
• Place in the hot siphon, gas with 3 cartridges
• Reserve in a bain-marie
• Cut the shallots and sweat them, deglaze with the Grand Marnier and flambé
• Add the duck juice, reduce and season to consistency.

Cooking of duck breats

• Preheat oven to 350 Fahrenheit
• Season the duck breasts with salt and pepper.
• In a large nonstick skillet, arrange the ducks cold
• Then firing at full power to melt the fat
• Color the ducks well, turn over add a clove of garlic and a few branches of thyme.
• Bake in the oven for 10 minutes
• Remove from the pan, let stand 10 min
• Pass the potatoes with the frayed duck in the oven for 5 minutes
• In the skillet served with pan-fried duck Brussels sprouts, season
• Keep large leaves for decoration
• Set aside

When serving the Quebec duck breast with mushroom stuffed potatoes and gratin with Louis d’or

• Reheat the duck for 4 min, cut in half lengthwise and add fleur de sel
• Take the potatoes with the duck from the oven, pocket the mousse and finish with a round of mill
• Add the sauce and Brussels sprouts
• If you still have blood orange vinaigrette from the previous recipe, you can add it to the sauce

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