The Cooking Junket loves Quebec
Particularly Quebec City has an influx of wonderfully delicious French chefs and cuisine that almost parallels the very best in France.
Here is a recipe from one of the well known and
well reputed Restaurants in Canada –Laurie Raphaël
This is truly a family business with the son of celebrity chef Daniel Vezina now running the show at the Quebec City restaurant
To get your taste buds roaring – we’ve got a great recipe to share with The Cooking Junket fans
It’s not easy – and it’s definitely not something you whip up on weekdays after a long day of work… but it definitely is tres magnifique! Bon Appetit!
Recipe courtesy of Laurie Raphaël
Pan-fried foie gras, macaroni with Louis d’or cheese from Fromagerie du Presbytère, morels and fiddlehead ferns
Serves 4 people
1 lobe duck foie gras (500g/ 1lb)
salt and freshly ground pepper
1. Allow the foie gras to reach room temperature (about 1 hour).
2. Separate the two parts of the foie gras.
3. Partially devein each lobe half by pulling the veins from the base. This step must be done carefully by cutting along the vein with the tip of a small knife so as not to damage the foie gras.
4. Cut four 70 to 80 g (2.5 to 3 oz) slices and make shallow crisscross lines on one side using a knife that has been immersed in hot water.
5. Put the slices in the refrigerator immediately until it is time to fry them.
Macaroni with morels and fiddlehead ferns
250 g (½ lb) long macaroni (perciatelli)
250 g ( ½ lb) fiddlehead ferns
250 g ( ½ lb) morels
30 ml (2 tablespoons) clarified butter
1. Cook the macaroni in plenty of water with a pinch of salt and 15 ml (1 tablespoon) of olive oil. The pasta should be cooked al dente. Drain in a colander.
2. Clean the fiddle head ferns under cold water and drain.
3. Bring the water to a boil with a little salt, and cook the fiddlehead fern for about 5 minutes.
4. Plunge them into ice water dream and slice horizontally.
Louis d’or cheese cream
15 ml (1 tablespoon) shallots, chopped
15 ml (1 tablespoon) clarified butter
80 ml (1/3 cup) white wine
125 ml (1/2 cup) cream
45 ml (3 tablespoon) Louis d’Or cheese, grated
45 ml ( 3 tablespoon) milk
salt and pepper
1. Sauté the shallot in the clarified butter and deglaze with the white wine; reduce by half.
2. Add the cream and reduce again by one-third.
3. Season and add the grated Louis d’Or cheese. Remove from heat and set aside.
Cranberry juice sauce
15 ml ( 1 tablespoon) shallots, chopped
15 ml ( 1 tablespoon) clarified butter
80 ml (1/3 cup) red wine
80 ml (1/3 cup) cranberry juice
250 ml (1 cup) reduced duck or veal stock
45 ml ( 3 tablespoon) dried cranberries
1. Sauté the shallot in the butter in a pan and deglaze with the red wine and cranberry juice. Reduce by half and add the reduced duck stock and dried cranberries.
2. Let simmer gently. Adjust the seasoning.
Cooking the foie gras
1. Season the foie gras slices. Heat a nonstick sauté pan over high and sear the slices on the crisscrossed side, the turn over.
2. Remove immediately to a small sheet pan without the cooking fat. Set aside.
Final steps of the macaroni
1. Sauté the fiddlehead ferns and morels in a little clarified butter in a large pan. Season. Add the pasta and part of the Louis d’Or cheese cream. Add the milk to the remaining Louis d’Or cheese cream and keep warm in a small pan.
2. Mix thoroughly with tongs, talking care not to break the macaroni. Adjust the seasoning again.
Final steps and presentation
1. Reheat the foie gras slices in the oven for 2 to 3 minutes at 325 F (160 C)
2. Meanwhile, place the macaroni, fiddlehead ferns and morels on very hot plates.
3. Heat the remainder of the Louis d’Or cheese cream with a little milk and make an emulsion using a hand blender. Pour the Louis d’Or cheese cream and cranberry juice sauce around the foie gras.