Sunday Recipe – Roasted Polderside Duck Salad Roll
Every Sunday we share a recipe from EBC president Eric Pateman.
Roasted Polderside Duck Salad Roll
Jicama, Thai Basil, Mint, Black Bean Lime Dipping Sauce
Serves 6
- 450 grams of shredded cooked duck (you can use duck from Chinatown, Oyama or even roast your own ducks)
- ½ cup of fresh shitake mushrooms, stems removed and sliced into ¼” pieces (South China Seas)
- 1 teaspoon of ground cinnamon (South China Seas)
- 1 teaspoon of ground cloves (South China Seas)
- 1 ½ tablespoon of brown sugar (The Grainry)
- 2 Tbsp Chicken Stock or Water (Stock Market)
- 2 tablespoon of Canoliva extra virgin olive oil (Edible BC)
- 300 grams of jicama, cut into matchsticks (Green Grocer)
- 12 large leaves of fresh mint (South China Seas)
- 12 large leaves of fresh thai basil (South China Seas)
- 6-8.5” round rice paper wrappers (South China Seas)
- 1/3 cup of Szechuan Black Bean Sauce (Edible BC)
- Juice from ½ lime (Green Grocer)
Method:
Set up a station with a moist towel on your working area. A large bowl of warm water is needed to soften the rice wraps.
On medium heat, heat oil and cook shitake mushrooms, duck, cinnamon, cloves, brown sugar and chicken stock until blended and warm, about 5 minutes.
Soak, one at a time, a rice wrapper in the bowl of warm water. Pull out and place on moist towel. Put 1/6 of duck mixture on bottom third of the rice wrapper. Put 50 gram of jicama, 2 leaves each of mint and Thai basil on top of the pile of duck. Start by folding up the bottom flap, then fold both sides in and roll up to the excess of the wrapper to form a roll. Cover with a moist towel to prevent drying out. Continue with the rest of the 5 wrappers.
Mix black bean sauce with fresh lime juice.
To serve, cut each salad roll in half on a diagonal. Drizzle each exposed end with about 1 teaspoon of sauce and put on a plate.
Sunday Recipes – Vancouver Island Pork Roast, Apple Compote, Blue Cheese Potato Gratin
Every Sunday we share a recipe from EBC president Eric Pateman. Here’s a lovely Sunday dinner recipe from one of our Whisky Dinners.
Vancouver Island Pork Roast
Granny Smith Apple Compote & Blue Cheese Potato Gratin
SERVED WITH BENRIACH 21 YEAR OLD
Serves 8
Pork
- 3 lb Sloping Hills Pork Roast, with Crackling (Lynn Valley Meats or Armando’s – Special Order)
- ¼ C Olive Oil (Edible BC)
- ¼ C Pomegranate Mustard (Edible BC)
- Salt & Pepper (Edible BC)
Apple Compote
- 2 Large Granny Smith Apples, Peeled and Coarsely Chopped (Green Grocer)
- 2 Large Ambrosia Apples, Peeled and Coarsely Chopped (Green Grocer)
- 2 Tbsp Butter (Milk Man)
- ½ Sweet Onion, Finely Sliced (Green Grocer)
- ½ C Brown Sugar (The Grainry)
- ¼ C Raisins (The Grainry)
- Zest of One Orange, Plus Juice (Green Grocer)
- ¼ C Fresh Herbs, Finely Chopped Including Rosemary, Sage & Oregano (Green Grocer)
Gratin
- 2 lbs Russet Potatoes, Peeled and Sliced Thin on a Mandoline (Green Grocer)
- 2 lbs Sweet Onions, Caramelized (Green Grocer)
- 4 Tbsp Butter (Milk Man)
- ½ Liter Whipping Cream (Milk Man)
- 250 gr BC Blue Cheese (Oyama)
- Salt & Pepper, To Taste (Edible BC)
Method:
Pork
If the fat (crackling) is not already scored, score it with a sharp knife and then rub the pork roast with the olive oil, mustard, salt & pepper.
Roast in a slow oven (220 degrees) until the internal temperature of the pork reaches 150 degrees and then remove from the oven and cover with foil to rest and keep warm. This should take approx. 3 hours.
Compote
While the pork is cooking, you can cook the compote. Add all of the ingredients to a medium sized sauce pan and cook over medium heat until the apples are tender and the onion is soft. Turn down the heat to low and keep warm.
Gratin
While the pork and the compote are cooking you can assemble and bake the gratin in about an hour. First, combine the whipping cream and blue cheese in a sauce pan and reduce over medium-low heat by half. While the cream/cheese mixture is reducing, you can be caramelizing the onions in a frying pan on another burner. The secret to caramelizing onions is a low heat for a long period of time. Both of these things should take approx. 40 minutes to accomplish.
Once the cream is reduced and the onions are caramelized, you are ready to assemble the gratin (assuming you already peeled and sliced your potatoes). To assemble the dish, butter a baking pan well on all side, and then start layering it with slices of potatoes, then onions, and then cream. Sprinkle with salt and pepper, and then start again – potatoes, onions, cream, S&P, and so forth, until the pan is full. Be sure to keep pushing the filling down so you get a nice tight filling in the pan.
Once you have everything in the pan, cover it with tin foil and back it in a 350 degree oven for one hour. Remove the foil 45 minutes in to the cooking time to ensure the top gets nice and golden brown. You can sprinkle the top with more blue cheese, or another type of cheese if you desire as well.
To Serve:
Place a scoop of the gratin, along with a few slices of the pork on the plate and garnish with the apple compote and any pan juices from the roasted pork. You could also make a cider gravy using the drippings from the pork roast if you desire.
Sunday Recipes – Oculus Cherry & Mascarpone Box
Every Sunday we share a recipe from EBC president Eric Pateman. This is a perfect – and delicious – last minute dessert to cap off a romantic Valentine’s Dinner. It literally takes just a couple of minutes from start to finish. We’ve even given you the shopping list for Granville Island. If you have a heart shaped cookie cutter at home, you can turn the box into a heart for your sweetie – and of course, you can make a stencil for the cocoa dusting to say any message you like…
OCULUS CHERRY & MASCARPONE BOX
Oculus Reduction
Serves 6
- ½ jar Mission Hill Wineries Oculus Cherries (Edible BC)
- 250 grams of Mascarpone Cheese (Duso’s)
- 2 tbsp of icing sugar (Grainry)
- 1 loaf of pound cake, any flavour (we used Tiramisu; from La Baguette)
- cocoa powder for garnishing plate (Edible BC)
Cut crusts off the pound cake and cut into 1” by 2.5” by 1” high rectangles. Hollow out a ¼ “ rectangle of the cake to make a box.
Pour syrup from cherries and reduce by half in a saucepan.
Beat mascarpone cheese with icing sugar until fluffy.
Half cherries to remove pits.
Fill piping bag with mascarpone cheese and fill boxes with cheese. Pipe top of box on an angle. Top with 3 cherry halves and drizzle syrup over cherries and cake. Garnish plate with a dusting of cocoa powder and enjoy!
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.
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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