Recipes

Roasted Fraser Valley Duck Breast With Blubbery Jus And Caramelized Endive

Yields: 2 portions.

Ingredients:

• 2x duck breasts
• 1 shallot, fine diced
• 50ml port
• 100ml demi glacé
• 25ml maple syrup
• 30ml sherry vinegar
• 2 yellow endive, cut in half
• 30ml brown sugar
• 1 orange, cut in half and zested
• 15ml fresh ginger grated
• 5ml each, ground cardamom, coriander seeds, cinnamon, star anise, cloves, white pepper
• 100 ml fresh BC blueberries
  • *Available from Well Seasoned

Instructions:

1. Score the duck breasts without cutting into the flesh. Season with salt and let it sit 5 minutes. Mix all the dry spices, add the orange zest and ginger. Rub onto the meat part of the duck, keeping the skin clear, and marinade up to 24 hours.
2. Heat your oven to 325F. Lay the duck breasts in a cold heavy bottomed pan, turn the heat to medium and cook on the skin side for 5 minutes.
3. Sear on the meat side for 30 seconds and flip to the skin side, transfer in the oven for 4 minutes. Pull the duck out around 130F, internal temperature. Transfer on a wire rack to rest, return the cooking pan on medium heat.
4. Caramelizes the endive halves, cut side down for 3 minutes. Add and sauté shallots until translucent, 1 minutes in rendered duck fat. Deglaze with sherry vinegar and port and cook until syrupy, add brown sugar, juice of the orange and reduce.
5. Add demi glacé, and blueberries and cook until it coats the back of a spoon. Carve the breast, serve it with glazed endive and the jus in the pan.

Prep Time: 15 Minutes + Marinade Time: 8-24 Hours

Cook time: 30 Minutes

Galette Of BC Blueberries With Whipped Mascarpone

Ingredients:

• 250ml all purpose flour
• 10ml sugar
• 10ml salt
• 5ml cinnamon*
• 100ml lard or butter, very cold
• 500ml BC blueberries
• 15ml corn starch
• 15ml lemon juice*
• 10ml vanilla paste*
• 100ml sugar
• 1 egg yolk
• 100ml mascarpone, room temp
• 25ml heavy cream
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 350F.
2. For the dough; cut the butter or the lard into small pieces and rub with flour, salt and sugar mix until it is a sandy mixture. Add 10ml of cold water at a time until it comes together. Rest for 5 minutes.
3. Chop blueberries in half to expose the flesh. Toss with corn starch, lemon juice, vanilla and sugar. Roll out the dough to 1/4 inch thick on parchment paper about 12 inches in diameter. leaving a 2 inch on the perimeter of the dough, spread out the blueberry filling. fold the edge crinkled on top. Brush with an egg yolk, sprinkle with sugar and cook in the oven until the pastry is golden brown and the filling is bubbly.
4. In a stand mixer, or by hand whisk mascarpone with heavy cream until soft and fluffy.
5. Cool the galette to room temperature and serve with fluffy mascarpone.

Prep Time: 45 Minutes

Cook time: 10 Minutes

On Wednesday, July 29th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for her Roasted Vegetable Tart.

This recipe serves 4 people & it should take you about 40 minutes to prepare. You can serve this recipe with a crispy green salad or some fresh fruit

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• Chef knife…if you are not allowed to use a knife, get someone to help you
• 2 Large bowls
• Parchment lined baking sheet
• Rolling pin
• 1 measuring cup
• A BBQ or grill

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Roasted Vegetable Tart

Ingredients:

• 2 cups flour
• 2/3 cup butter
• 1 teaspoon salt
• Up to 12 tablespoon cold water
• 4 c seasoned grilled veg., eggplant, zucchini, mushrooms, peppers or any filling
• Optional: 1 cup caramelized onions
• Optional: ½ cup of any cheese you like

1. Preheat oven to 400.
2. In a bowl mix the salt and flour.
3. Cube the cold butter and place into the flour.
4. Use your fingers to squeeze the butter into the flour. While you are squeezing the butter with your thumb squeeze and push the butter away from you this will make the butter into thin shards.
5. Add water to form a ball.
6. Roll out dough and place onto parchment paper.
7. Place filling in the middle and watch as Chef Helena shows you how to fold the pastry. Bake until golden brown. Serve hot, warm to cold.

Prep Time: 40 Minutes

Cook time: 20 Minutes

We can't get enough of BC Blueberries. Watch our video of Angie whipping up a batch of this delicious dessert in the video below. #eatlocal #bcblueberries http://bcblueberry.com

Serves 6.

Blueberry Maple Crème Brûlée

Summer is here & dessert is served.

Ingredients:

• 2 cups (500 mL) whipping cream
• 1/2 cup (125 mL) Blueberry Maple Syrup
• 2 Eggs
• 2 Egg Yolks
• 1 tub Maple Syrup Cotton Candy
• Fresh BC Blueberries for garnish

Instructions:

1. In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat.
2. In large measuring cup, whisk eggs & egg yolks until well blended. Gradually whisk hot cream mixture into egg mixture until blended.
3. Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins.
4. Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days.
5. Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Top with a generous amount of cotton candy. With your kitchen torch, torch the cotton candy until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden. Garnish with fresh, local blueberries.

Prep Time: 15 minutes + 3 hours refrigeration time to set

Cook time: 45 Minutes