Monday, July 15, 2013

Canard des Cantons - Duck Farm in Stoneham, Québec






Last year around this time I was moved by beauty, talent, hospitality and love. This is what I found while visiting an old friend of my husband, Louis-Antoine, who has fathered not only Canard des Cantons but 2 beautiful boys and 1 little girl and another one on her way. None of which would be without his gracious and welcoming wife Myriam. 

My 7 hour visit to their home, kitchen, farm and family will stay in my heart forever. 



The sun was shining and the clouds cumulus as can be. We walked to their farm that is located on their mountain of land. They showed us their treasures that took our breath away.




We made our way down the street to take the natural entry path that lead us to the blossoming zucchini flowers.




The little boys showed my city girl the way around the lettuce and 



cauliflower.




The ducks! of course the ducks! 



The very well taken care of ducks that were quite the spectacle!



We then made our way to the river, of course even more little treasures to discover.



The kids played in the ferns on the side of the path as we moved along.




Once at the river, the kids played as I was in awe of the natural beauty that is called theirs. A dream.



After our walk we headed home where the super mommy Myriam (who lucky for Louis-Antoine has studied in agriculture) so graciously let me help her in her fabulously planned dinner. 



She delicately prepared the delectable appetizers we devoured.



Then the fresh grilled veggies 


and of course la pièce de resistance:

The duck! Straight from the farm! AMAZING!



Beautifully prepared I learned to make a perfect "magret de canard"  (a duck breast)



How to make your own beautiful duck like so:


INSTRUCTIONS

Season both sides of your duck breast with salt and pepper. Score the fat side of the duck, then start by searing it fat side down. You do that until golden brown about 5-6 min. Pour out your fat and set aside, as not to fry the other side. Flip and sear again for 1-2 min. For the duck grease, keep it and use it to cook other things, veggies, eggs, SO exciting!

Leave in your pan and place in an oven heated to 400 degrees F between 7-10 min. According to Louis-Antoine This is the guaranteed recipe for a perfect magret. Allow to rest for a good 5-8 min before cutting and serving.

From what we ate, it was THE PERFECT duck breast… EVER! 





From the farm, along side other fabulous duck breasts, he makes amazing flavour sausages in fabulous combinations like cranberry, pecan, lime zest, and pepper and of course fabulous foie gras! 


They also delivers organic baskets of his seasonal veggies to local buyers. 


AND they make their own compost!  WOW RIGHT!?



Not only gastronomically, but spiritually, this experience was fabulous! It was a gasp of fresh air for my heart and a happy ending for my belly! Thank you Myriam and Louis-Antoine for a beautiful experience. 

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