Fall recipes
SOUS VIDE WILD DUCK BREAST WITH SMOKY BABA GANOUSH AND CHIMICHURRI
Three kitchens on one plate: Quebec wild duck, a smoky paprika eggplant cream, and a bright Argentine chimichurri.
WATERFOWL BUTIFARRA DULCE SAUSAGE FROM GIRONA
A sweet sausage with honey and sherry, made with St. Lawrence geese.
LABRADOR TEA WOODCOCK WITH FOIE GRAS AND PUFFED WILD RICE
The boreal forest, on a plate.
BLACK BEAR AND DUCK TERRINE WITH FRANKLIN WHISKY
Boreal charcuterie that takes patience. And rewards it.