Simon Patrice

I just bought a maple smoked duck through my CSA. I thought that I could eat it right away but it was frozen and, it was cold smoked so it's still raw. Now does anyone have any idea how i should cook this whole duck? Time, temp., techniques? Does the smoking influence anything in the way I should cook it? It's my first time with a whole duck so any help would be greatly appreciated. Thanks!

APDC is indeed kid-friendly. I went 3 times with my son since he was born (he's now two and a half.) and never had a problem. The first time, he was too young to eat there himself so they warmed the baby food we had brought for him. My only recommendation would be to go early.

Plogue=Plogue de Champlain Buckwheat pancake with seared foie gras, smoked lard, 2 year old cheddar, potatoes, one egg cooked in maple syrup and a duck and maple sauce.

If you go pretty late, I'm guessing you might be ok for a single seat at the bar. I once went around 10h30 for a "light snack" and got seated almost immediately (Finally went for some cromesquis, a Plogue and a pouding chomeur.) Since this is high season for tourism, I'm not sure it'd be that easy.

Thanks! I'll try using less since I was using at least 1/4 cup.

I've been making my own pizza for about a year and a half but just started making them with a pizza stone. I've tried both wheat semolina and corn meal to slide the pie from the paddle to the stone. They both work great but burn quite fast. So my two questions are: - Is there a way for any of them not to burn? - When I cook a second pizza right after the first on, do I just leave the burnt semolina on the stone or get rid of it? And if so, how do I go about doing that besides scraping it to the bottom of the oven and having it catch fire just as it did tonight? Thanks!

Thanks! I'll check it out.

I bought it in Montreal at Supermarché Akhavan. I paid 3.99$CAN for 227 gr. Hope that helps. Thanks for your info. I used mine for the Pilau rice recipe in La cuisine et le goût des épices (Philippe and Ethnée de Vienne) which was pretty darn good by the way.

So, I just bought a bottle of Kissan Desi Ghee today. Can I trust this to be real ghee or just clarified butter?

If you want real good ice cream though, you'd be better off with Havre aux glaces at Jean-Talon market.

Today is a sad day... No more duck in the fridge. I had bought the "transformed" duck and didn't regret it one bit. The confit was incredibly tender, perfect with a slice of foie gras and some maple sauce on top. The foie was dense and suave, what a great way to start the day! As stated by Fedelst, the amount of fat on the magrets was almost indecent. The meat was especially tasty. Even my two year old son like it a lot. The magrets were served with caramelized vidalia onions, cranberries and maple sauce. I think the sauce is the same base if not the same sauce as the one they use for the Plogue à Champlain. I'm thinking of making this a yearly tradition now!

I'm looking for veal based gelatin or at least a gelatin that wouldn't contain pork product. Any idea where I could find something like that? Thanks!

I just reserved mine today. I can't wait to go pick it up. They told me it includes 2 magret, 2 legs confit, ± 400 gr. foie gras en terrine, demi-glace and a maple sauce. I'll try to give feedback once I've tasted all of this.

Thanks for the links and suggestions! I finally decided to order the Myweigh KD-7000 on digitalscales.com I'll let you know if it was worth it.

I've been wanting to buy a kitchen scale for some time now and have finally decided that now's the time. But I need help to find out what to buy and where to get it. My criterias are: 1. Must be digital 2. Precision 3. Can handle a good amount of weight 4. Easy to switch between metric and imperial system 5. If possible, available in Montreal or could be shipped promptly (I would like to use it in my Christmas cooking.) Thanks for your help!

I had a St-Ambroise Oatmeal stout sorbet a couple of weeks ago. While it was too bitter for a sorbet and not balanced enough, I liked it a lot since I'm a fan of that beer. They stopped selling it right away though. It might have worked better for an ice cream.

Does anyone know how long homemade mayo can keep? I've been getting tired of buying commercial mayo but since I don't use that much of it I don't want to make some and waste half of it. So are we talking a couple of days, weeks... Thanks!

They did this? That was acutualy not a very nice thing to do.. they must have known that they were closing... ← that's pretty low... ← Just to make things clear, I got my certificate a long time before the closing. I was just too slow at using it.

That would be great. I've been biting my nails for not using mine as soon as I've heard of closing rumours.

I went back to APDC on thursday (birthday gift, yayyyyyy!!!) It was probably one of the best times there for me. For aps, I had the cromesquis (delightful as usual), the venison tartar (great texture) but the highlight for me was a new dish they were making that night which wasn't on the menu. Foie gras à la moelle. From bottom to top of the plate: salsifis poêlés, trompettes de la mort mushroom with port on top of them, a marrow bone, a large crouton, 100g. of foie gras, a poached egg still very runny, slices of 4 year old Ile-aux-grues cheddar, a tiny bit of lemon zest and some chives. Add a bit of cranberries around the plate topped with the fat rendered(sp?) by the foie during its cooking and you've got a perfect dish. I, of course, finished the night with the usual pouding chômeur. So many thanks to Martin Picard and his staff for another great night!

Did it come that way or did you ask for it? How much extra did you have to pay? Thanks!

What's Martin Picard's take on cassoulet. Could you describe the dish a bit? Is it new of this year? Thanks!

Just to reassure you, they don't re-use the spoons. They just rince them and put them in the recycling bin. They're just trying to make sure that all this plastic doesn't go to the wasteland.

Is it really an appetizer size or will I be full for the whole night? As for the cromesquis I had forgotten to write them but I also think you cannot go there without eating some.

I will be going to APDC in a week and a half. For appetizers, I've already tried the onion soup, the salmon tartare and the tomato tart. For entrees, I've tried the duck in a can, the foie gras poutine, the foie gras with chocolate and the Pied de cochon farci au foie gras. As for desserts, I've had the pouding chômeur and the maple pie. I now need new ideas of what to try next time. What are your favorite dishes at APDC, the ones you enjoyed less?