Auberge du Lac-St-Pierre
Aller directement au contenu
Auberge du Lac-St-Pierre
Book Online

  • Welcome at l'Auberge du Lac Saint-Pierre
  • Pool
  • Discover the gastronomy
  • Restaurant
  • Lounge
  • Spa in Deluxe Room
  • Wine Cellar
  • Vindredis

Lavender honey mallard duck carpaccio with grilled peppers prepared with garlic flower and olive oil

By Alain Pénot, Executive Chef.

Ingredients:

  • 2 duck breast steaks 300 to 350 g
  • 450 g red peppers
  • 10 ml garlic flower
  • 30 ml olive oil
  • Salt and pepper

Lavender honey marinade:

  • 200 ml grapeseed oil
  • 200 ml olive oil
  • 100 ml tamari sauce
  • 100 ml honey
  • 15 ml dried lavender
  • 10 ml Xeres vinegar
  • Salt and pepper

Preparation:

  1. Cook duck breast steaks, remove skin, then make the marinade.
  2. Put marinade in mixing bowl and mix well, checking seasoning.
  3. Pour marinade over duck breast steaks and let marinate overnight.
  4. Oven grill peppers at 400 F for 20 minutes.
  5. Remove peppers from oven, remove skin and seeds.
  6. Mince peppers.
  7. Incorporate peppers, garlic flower, salt, pepper and olive oil in a bowl.
  8. Let macerate, then refrigerate.
  9. Remove duck from marinade the following day.
  10. Slice duck breast steaks and garnish to taste.

« Back to recipes


Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579
Email:
Website: http://www.aubergelacst-pierre.com/

Printed on: Sunday, July 23, 2017