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Recipe Ideas
Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.
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Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar |
For 4 portions
Ingredients:
- 2 goose magrets
- 200ml white wine
- 1 minced shallot
- 1 minced wild ginger branch
- 100ml maple syrup
- 100ml ice cider vinegar
- 300ml demi-glace
Methods:
- Dry sear the magrets skin side first in a very hot saucepan, brown both sides.
- Add salt and pepper, continue cooking in oven at 350° F for 8 to 10 min. skin side under.
- Let stand for 6 to 7 minutes before slicing.
Sauce
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In a small pan, add wine, shallot, ginger, maple syrup and vinegar.
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Reduce to half over medium heat.
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Add demi-glace and reduce to one fourth or until sauce coats a spoon.
Setting
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Serve half of magret per pers.
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Cover with very hot sauce, serve with turnip puree or sweet potato, accompanied by season vegetables
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