Sunday Recipe – Crispy Skinned ‘Peking’ Duck
Every Sunday we share a recipe from EBC president Eric Pateman. This was inspired by Eric’s trip to the Beijing Games in 2008 – and would be a brilliant Chinese New Year/Valentines Day dinner for your sweetie.
CRISPY SKINNED “PEKING” DUCK
Roasted Fig, Sugar & Baby Greens
Jackson-Triggs Reserve Merlot
Serves 8
- 4 Duck Breasts (Armondo’s)
- 2 Tbsp Raw Granulated Sugar (Grainery)
- 8 Fresh Figs (Green Grocer)
- ½ C Port (Liquor Store)
- Salt & Pepper, To Taste
- 2 Heads Frisee Lettuce (Green Grocer)
- ¼ C Extra Virgin Olive Oil (Edible BC)
- 2 Shallots, Finely Minced (Green Grocer)
- 3 Tbsp Pinot Noir Solera Vinegar (Edible BC)
- 2 Tbsp Port Wine (Liquor Store)
- 1 Tbsp Black Peppercorn Mustard (Edible BC)
- Salt & Pepper to Taste
Duck:
Heat a large, non-stick fry pan over medium heat. Trim and score the duck skin and fat. Place the duck skin side down in the fry pan and cook for 5 minutes and then reduce the temperature to low and continue to cook for 15-20 minutes while the skin crisps and the fat renders out. Remove from the heat when the skin is crisp and rendered and put aside until just before you are ready to serve.
Roast Figs:
Cut the figs in half and place in a frying pan with the port. Bring to a high simmer and then reduce temperature to low and either roast on the stove top or in an over (around 300 degrees). Once cooked, remove and cover with foil and keep warm until ready to serve.
Salad:
Heat a frying pan over medium heat. Add the olive oil, garlic, shallots, vinegar, port and mustard and heat to a high simmer. Whisk thoroughly until combined and the shallots and garlic are softened. Keep warm.
To Serve:
Heat an oven to 400 degrees with a baking sheet inside the oven. Dust the skin side of the duck with sugar and then place the duck on the baking sheet skin side down and cook until just before desired doneness is reached. Remove from the oven and cover with foil and let it rest of 10 minutes before carving. Serve the sliced duck on a bed of the frisee with the warm dressing along with the roast figs and jus from the figs and port. Sprinkle the plate with some more of the sugar if desired as well as from fresh black pepper.
Welcome the Waffle Window
Olympic game goers and Vancouverites alike will be pleased to know that Café Medina’s mouth-watering waffles and connoisseur-savvy coffees will be available at the café’s new take-out window.
Located at the entrance of the café, the take-out window has been implemented in response to the influx of people that will be using Beatty Street as a thoroughfare during the 2010 Olympic Winter Games. Sure to be a welcome addition to a neighbourhood that will soon be bustling with foot traffic, the new take-out window will cater to passersby looking to lounge in between destinations or those hoping to grab a little sweet sustenance while on the move.
Sister to neighbouring night time hot spot Chambar, Café Medina is a quaint café serving espresso-based drinks, Belgian waffles and a full breakfast, brunch, and lunch menu comprised of eclectic dishes created by owner and chef, Nico Schuermans. Café Medina is located at 556 Beatty Street. The café will maintain its regular hours during the Olympics, opening Monday to Friday from 8:00 am to 4:00 pm with breakfast service from 9am to noon. Weekday lunch service is from noon until 3pm. Café Medina is open Saturday and Sunday from 9:00 am to 4:00 pm with brunch service from 9am to 3:00 pm.
Chinese Restaurant Awards Update & Accolades
Major update: The Edgewater Casino Chinese Restaurant Awards 2010 awards ceremony will be held at Stadium Club at Edgewater Casino on a NEW date – April 7, 2010.
50 Signature Dishes of the year will be announced. The full version of ‘Signature Dish Dining Guide’, a bilingual Chinese dining guide in both print and web versions published by the Chinese Restaurant Awards Association, will be released on the day as well.
Recently Conde Nast Traveler Magazine said Vancouver has the best Chinese food in world. With apologies to Hong Kong, Beijing, Singapore, Taipei, San Francisco and other contenders, we humbly accept the honour.
Tracked down in Toronto, Conde Nast Traveler writer Mark Schatzker says: “I would say I’ve eaten Chinese food all over North America and in China and the best I’ve eaten in the world was in Vancouver. Hands down. From the point of view of Conde Nast Traveler, that’s unquestionably so.
Local Sweets for your Main Squeeze
In this day and age – and this city – is there anything more sexy than a gift that says ‘I love you AND I support local artisans ? 
Edible BC has many locally made chocolate and gift ideas, including some *new* special Valentine’s themed items. Here are a few of our faves – new, and tried & true:
Caramel truffles in a chocolate heart shaped box by Chocolate Arts
Heart shaped chocolate covered raspberry puree with a crispy wafer, garnished with 24 karat gold by Chocolate Arts
Vanilla Salt Caramels by Wendy Boys
Rose petal scone mix by Artisan Edibles
Chocolate Sparkle Cookies by Thomas Haas
Tea by Saltspring Island Tea Company
And don’t forget about our very popular Chocolate Box and Romance Box – each available in small, medium or large sizes.
*Remember – Come in any evening between 5 -7pm and receive 10% off your purchase.
Winespeak: Merridale Estate Cidery Pomme Oh!
Who – Merridale Estate Cidery
What – Pomme Oh!
Where – Cobble Hill, Vancouver Island
Why – The sweetest holiday of all is approaching, and while you may have an idea for a romantic Valentine’s dinner (check our Recipes for inspiration) or sweet gifts for your sweetheart (keep an eye on Amuse Bouche for local gift ideas), perhaps you haven’t yet chosen your wines. So here’s a little special beauty to pick up. Merridale’s Pomme Oh! (their version of Pommeau – see Winespeak below), is a double apple whammy. Freshly picked French cider apples are picked and pressed into juice. The juice begins to ferment in French oak barrels, and then at the perfect balance of sweetness, the fermentation is stopped by the addition of previously made Apple Oh de Vie. The result is a silky smooth sipper of baked apple and toffee, intense but well balanced. Lifted, bright acid makes it not overly sweet.
When – My preferred Heart Day dinner a deux is a picnic of local cheeses, nuts, pate and baguette – and this would make a very fine accompaniment. You could also serve it with dessert – preferably a caramel apple tarte – or Eric’s Winter Apple Soup. Now that’s love.
How (much) – $22 for 375ml
Winespeak of the Week – Pommeau is Normandy’s equivalent of Western France’s Pineau des Charentes. These types of alcoholic bevvies are called mistelles. Pommeau is made by fortifying apple must (unfermented cider) with apple brandy – in France they use Calvados. It is commonly served as an aperitif.
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