Young, energetic and full of a love of good food, our team of chefs have made a name for Le Relais
when it comes to great food in this Eastern Townships village that is at the heart of “duck country”.
French bistro cooking, regional specialities such as Brome Lake duck, fresh produce and pure taste
bring loyal clients back for more and seduce newcomers as they enjoy a wonderful culinary experience.
Here are a few recipes to try at home ... bon appétit !
DUCK TATIN
To serve as an appetizer for 4 people
Ingredients
1 medium Cortland apple, un-peeled, sliced 1 cm (1/3 in.) thick
30 ml (2 tbsps.) butter
30 ml (2 tbsps.) honey
2 duck legs, "confit" and de-boned (200 g.)
1 pinch each, salt, pepper, cinnamon to taste
15 ml (1 tbsp.) of calvados
Method
In a frypan, on medium heat, bring butter and honey to a soft boil.
Add the apple slices, covering them well with the sauce while stirring.
Cook for 1 to 2 minutes. Deglaze with calvados.
Place the slices in the bottom of 4 ramekins while reserving the sauce.
In the same pan, cook the duck for 2 minutes in the reserved sauce.
Add salt, pepper and cinnamon.
Put the duck,equally, approx. 2 cm.(2/3 in.) on the apple slices in the ramekins
and place in the oven at 180 C (350F) for 5 minutes.
Turn ramekin upside down and remove the "tatin" onto a plate.
Decorate the plate with mesclun salad and ribbons of maple syrup.
DUCK BREAST MARINATED in MUSTARD & HONEY
Two Servings
Ingredients
2 duck breasts (magrets), 18/20 size (1 package)
45 ml (3 tbsps.) each ~ honey and Dijon mustard
375 ml (1-½ cup) oil
Salt and pepper to taste
5 ml (1 tsp.) curry
30 ml (2 tbsps.) green onions, finely chopped
Method
With a sharp knife, score the breats in squares on the skin side. Set aside.
In a bowl, mix the honey, mustard, curry, salt, pepper and onions.
Add oil and stir until it resembles a vinaigrette.
Put the breasts into the marinade and leave them in the refrigerator for 8 to 12 hours, turning them from time to time.
Remove breasts from marinade and sear them on the skin size on a very hot grill.
Finish cooking in the oven (350F) for 8 to 10 minutes until pink inside.
DUCK LEGS "CONFIT"
Two Servings
Ingredients
4 duck legs
5 ml (1 tsp.) each ~ powdered garlic, powdered onion, sea salt, pepper, thyme (dried or freshly chopped)
2 or 3 bay leaves
Water
Method
Place the legs in a baking dish.
Sprinkle with garlic, onion, pepper, salt, thyme and bay leaves.
Put in the oven at 230C (350F) for 30-45 minutes until legs are golden.
Reduce the temperature to 120C (250F), adding water to cover the legs and let cook for 2 to 3 hours
until the flesh falls easily from the bone.
Leave the legs in the marinade and set for 8 to 12 hours in the refrigerator, stirring from time to time.
WARM DUCK SALAD
Two Servings
Ingredients
2 duck legs, "confits" and de-boned
1/2 each ~ red, yellow and green pepper, cut in small strips
15 ml (1 tbsp.) each ~ fresh chopped basil, garlic, green onions
1 dribble, olive oil
50 ml.(3 tbsps.) white wine, 30 ml.(2 tbsps.) balsamic vinegar
Salt and pepper to taste
Method
In a fry pan, heat the olive oil over medium heat.
Add the duck, peppers, onions and spices.
Cook for 2 to 3 minutes.(peppers should be crunchy)
Deglaze with the white wine, then add the balsamic vinegar.
Continue cooking for 1 to 2 minutes and serve on a mesclun salad.
Le Relais Restaurant/Bistro, 286 Knowlton Road, Knowlton (Lac Brome), Quebec. J0E 1V0
Tel: 450-242-2232 - E-Mail:
Relais@AubergeKnowlton.ca
Free
Free
