INGREDIENTS

3 kg of Duck (Le Canard du Village)
1 apple
1 orange
1 grapefruit
1 lemon
1 lime
1 baytree leaf
Cloves
1 teaspoon (5 ml) of ground nutmeg
1 onion
1 cup (250 ml) of orange juice
Honey

STEPS

1. Wash the duck and drain with a towel paper.
2. Chop onions and fruits.
3. Mix in a bowl : nutmegs, some cloves and a bay leaf.
4. Stuff duck.
5. Tie legs with string to maintain the stuffing in place.
6. Place the stuffed duck in a oven pan.
7. Wih the lemon, rub the skin. Whitewash with honey.
8. Pour the orange juice in the pan. Cut the lime in sections and let float in the juice.

1. Cover the dish with aluminum foil. Cook for 2 1/2 hour at 325 °F and frequently sprinkle.
2. Remove aluminum foil and continue cooking for an hour.
3. Pass the lemon juice in a sieve to obtain a service sauce.
4. Then, serve with mashed potatoes and chopped shallots.

THE INGREDIENTS

Ingredients
4 Smoked duck breasts in slices (Au Coq du Village)
1/4 cup of chopped red onions
8 Cherry tomatoes in quarters
1/2 cup of diced cucumbers
1 to 2 cup of young sunflowers growths
4 cups of Mesclum salad
1/4 cup of grated carrots
1/2 cup of diced apples

Ice cider vinaigrette
1 teaspoon of mustard
1 cup of Sunflower oil
1 pinch of garlic flower
1 teaspoon of gray shallots
2 to 3 teaspoon of maple syrup
1/4 cup of ice cider
1 pinch of dried dill
Salt and paper

THE STEPS
Method - for 4 persons
Vinaigrette
1. In a bowl, mix oil, mustard, ice cider and maple syrup.
2. Add the remaining ingredients and mix, taste, rectify if needed.

Salad
In a large bowl, mix all the ingredients, pour a part of the vinaigrette and mix well. Add vinaigrette if needed.

Présentation
Serve in a bowl with a mould to give a shape to your salad. Decorate with a branch of fresh herbs.

THE INGREDIENTS

- 'Le Canard du Village' Muskovy stuffed duck breast(s)
- Apple cider
- 1/2 cup of fieldberries (blueberries, raspberries, strawberries, etc.)

THE STEPS

1. Make notches, skin side of the breast.
2. Fry in pan the 'suprêmes', starting with skin side.
3. About 3 minutes each sides.
4. Finish cooking in the oven preheated at 350 degrees for about 7 minutes until rosy inside.
5. Thaw with apple cider and add the small fieldberries.

Note : It's always better to let cool for 5 minutes before serving.

Eat the meat rather rare to preserve its tenderness.

THE INGREDIENTS

Purée :
- 3 bartlett pears
- 1 cup of sugar
- 1/4 oz. of Grand Marnier
- 3 teaspoons of water

Balsamic caramel :
1/4 cup of balsamic vinegar
1/2 cup of sugar

THE STEPS

Coulis :
1. Peel the pears and cut then in dices.
2. Cook the pears with the sugar and the water until they are tender.
3. Add the Grand Marnier and flame to get all its flavour.
4. Ruduce out of mashed, then reserve.

1 Slice steaklet of smoked Muskovy duck as thin as possible, then reserve.

Balsamic caramel :
1. Reduce the balsamic vinegar and the sugar until they sticks to your wood spoon.
2. You will now have a good caramel.

Salad :
1. Lay out your smoked Mukovy duck around a plate.
2. Make a fine purée with the pears purée on the smoked Muskovy duck and the balsamic caramel, making a flower move (big petals), starting from the middle of the plate.
3. In the middle of the plate, put a small mesclum salad accompanied by balsamic vinaigrette, pepers and onions.
4. Add strawberries and raspberries for decoration.