Main course 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.
SAFFRON DUCK KABOB KOOBIDEH WITH TURMERIC RICE AND FIGS
Wild duck perfumed with saffron, over turmeric rice.
BEAR BANGERS AND DUCK FAT MASH WITH PEATED SCOTCH ONION GRAVY
Pub night, remade at home with a Québec bear.