{"id":26103,"date":"2018-12-22T16:00:46","date_gmt":"2018-12-22T21:00:46","guid":{"rendered":"https:\/\/gentologie.com\/?p=26103"},"modified":"2026-03-07T11:42:13","modified_gmt":"2026-03-07T16:42:13","slug":"quebec-duck-breast-potatoes-stuffed-with-mushrooms-and-gratin-at-louis-dor-by-chef-gregory-fayve","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/quebec-duck-breast-potatoes-stuffed-with-mushrooms-and-gratin-at-louis-dor-by-chef-gregory-fayve\/","title":{"rendered":"Quebec duck breast, potatoes stuffed with mushrooms and gratin at Louis d&#8217;or by chef Gregory Faye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Here is another delicious dish for this <a title=\"The Christmas menu by Chef Gr\u00e9gory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Christmas menu by chef Gr\u00e9gory Faye<\/a> with a Quebec duck breast, potatoes stuffed with mushrooms and gratin with Louis d&#8217;or paired with <a href=\"https:\/\/www.saq.com\/en\/10293169\" target=\"_blank\" rel=\"noopener\">Le Grand Vin of Osoyoos Larose<\/a>&nbsp;(Learn more about <a href=\"https:\/\/gentologie.com\/en\/fine-dining\/osoyoos-larose-canadian-wines\/\" target=\"_blank\" rel=\"noopener\">Osoyoos Larose here<\/a>).<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-26105\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"625\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Quebec-duck-breast-potatoes-stuffed-with-mushrooms-and-gratin-at-Louis-dor-by-chef-Gregory-Faye.jpg\" alt=\"Quebec duck breast, potatoes stuffed with mushrooms and gratin at Louis d'or by chef Gregory Faye\" class=\"wp-image-26105\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Quebec-duck-breast-potatoes-stuffed-with-mushrooms-and-gratin-at-Louis-dor-by-chef-Gregory-Faye.jpg 500w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/12\/Quebec-duck-breast-potatoes-stuffed-with-mushrooms-and-gratin-at-Louis-dor-by-chef-Gregory-Faye-200x250.jpg 200w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption class=\"wp-element-caption\">Quebec duck breast, potatoes stuffed with mushrooms and gratin at Louis d&#8217;or by chef Gregory Faye<br>Photo: Luc Bourgeois<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for Quebec&nbsp;duck breast, potatoes stuffed with mushrooms and gratin with Louis d&#8217;or&nbsp;<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 <a href=\"https:\/\/rougie.ca\" target=\"_blank\" rel=\"noopener\">Rougi\u00e9<\/a> duck magrets<\/li>\n\n\n\n<li>190 g Louis d&#8217;Or cheese without skin<\/li>\n\n\n\n<li>Duck juice<\/li>\n\n\n\n<li>1 leg of Duck leg confit <a href=\"https:\/\/rougie.ca\" target=\"_blank\" rel=\"noopener\">Rougi\u00e9<\/a><\/li>\n\n\n\n<li>200 g of milk at 3.25%<\/li>\n\n\n\n<li>1 kg of potatoes spleen<\/li>\n\n\n\n<li>1 clove of garlic<\/li>\n\n\n\n<li>10 Brussels sprouts<\/li>\n\n\n\n<li>150g of duck juice for the sauce<\/li>\n\n\n\n<li>1 bunch of thyme<\/li>\n\n\n\n<li>20g of Grand Marnier (<a href=\"https:\/\/www.saq.com\/en\/catalogsearch\/result\/?q=grand+marnier\" target=\"_blank\" rel=\"noopener\">In SAQ<\/a>)<\/li>\n\n\n\n<li>4 French shallots<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Preparation :<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cook the spleen potatoes in the water with half of the garlic and half of the thyme to get a melting potato<\/li>\n\n\n\n<li>Reserve 18 potatoes then cut with \u2154 of the potato in length<\/li>\n\n\n\n<li>Empty with a spoon and put the duck confit crumble<\/li>\n\n\n\n<li>Set aside<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Potato mousse:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the siphon in a bain-marie (50 degrees Celsius)<\/li>\n\n\n\n<li>Cut the Louis d&#8217;Or cube, hot peel the potatoes and put them in the mixer with the cubes of Louis d&#8217;Or, heat the milk then add it too<\/li>\n\n\n\n<li>Mix to have a smooth consistency and string<\/li>\n\n\n\n<li>Place in the hot siphon, gas with 3 cartridges<\/li>\n\n\n\n<li>Reserve in a bain-marie<\/li>\n\n\n\n<li>Cut the shallots and sweat them, deglaze with the Grand Marnier and flamb\u00e9<\/li>\n\n\n\n<li>Add the duck juice, reduce and season to consistency.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Cooking of duck breats<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 350 Fahrenheit<\/li>\n\n\n\n<li>Season the duck breasts with salt and pepper.<\/li>\n\n\n\n<li>In a large nonstick skillet, arrange the ducks cold<\/li>\n\n\n\n<li>Then firing at full power to melt the fat<\/li>\n\n\n\n<li>Color the ducks well, turn over add a clove of garlic and a few branches of thyme.<\/li>\n\n\n\n<li>Bake in the oven for 10 minutes<\/li>\n\n\n\n<li>Remove from the pan, let stand 10 min<\/li>\n\n\n\n<li>Pass the potatoes with the frayed duck in the oven for 5 minutes<\/li>\n\n\n\n<li>In the skillet served with pan-fried duck Brussels sprouts, season<\/li>\n\n\n\n<li>Keep large leaves for decoration<\/li>\n\n\n\n<li>Set aside<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">When serving the Quebec duck breast with mushroom stuffed potatoes and gratin with Louis d&#8217;or<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Reheat the duck for 4 min, cut in half lengthwise and add fleur de sel<\/li>\n\n\n\n<li>Take the potatoes with the duck from the oven, pocket the mousse and finish with a round of mill<\/li>\n\n\n\n<li>Add the sauce and Brussels sprouts<\/li>\n\n\n\n<li>If you still have blood orange vinaigrette from the previous recipe, you can add it to the sauce<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener\">Return to the Gregory Faye menu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prepare this duck breast with mushroom stuffed potatoes and gratin with Louis d&#8217;or with Le Grand Vin d&#8217;Osoyoos Larose by Chef Gregory Faye<\/p>\n","protected":false},"author":40,"featured_media":26104,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1521,10533],"tags":[2008,7478,7522,6683,5847,7324,5107,11,7326],"coauthors":[6431],"class_list":["post-26103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-recipes","tag-christmas","tag-duck","tag-duck-breast","tag-grand-marnier","tag-gregory-faye","tag-louis-dor","tag-luxury-lifestyle","tag-noel","tag-osoyoos-larose"],"apple_news_notices":[],"yoast_head":"<!-- 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