LCBO Food & Drink Holiday 2020

GINGERY GREENS A simple side echoing the flavours used inside the duck, the greens are cooked in garlic-scented oil and flecked with ginger. You should take your time cooking the garlic using low heat, as it goes from perfectly gold‑ en (and delicious) to burnt and bitter quickly. Otherwise, cooking the greens themselves takes just a few minutes. 1/4 cup (60 mL) grape-seed, canola, or peanut oil 4 cloves garlic, thinly sliced 2 tbsp (30 mL) butter 1 Heat the oil in a large skillet over low heat; add garlic and cook, stirring from time to time, until golden. Remove with a slotted spoon to a paper-towel-lined bowl; reserve. 2 Pour off all but 2 tbsp (30 mL) oil (reserve flavourful excess oil for another use) and set pan over medium heat. Add butter; once foaming add ginger and kale, cover and cook until kale is tender, about 2 minutes. Remove lid, top with spinach and stir to combine. Cook until spinach is wilted and warmed through. Season to taste with salt, tip out into a serving bowl and top with reserved garlic. ROAST GOOSE WITH PERRY SAUCE Just a few ingredients here result in a spectac‑ ular roast. The process of piercing the skin and inserting garlic slices is time-consuming but easy—it helps turn the skin shatteringly crisp and flavours the bird. The harvested fat from the initial high heat roast should be reserved for the Pommes Sarladaises (recipe next page). Perry is the traditional name for dry sparkling cider made from pears instead of apples. 1 goose, 8 to 10 lbs (3.63 to 4.54 kg) 3 cloves garlic, thinly sliced 1 1/2 tsp (7 mL) salt, plus more to taste 1/2 tsp (2 mL) freshly ground black pepper, plus more to taste 1 cup (250 mL) water, plus more as necessary 1 tbsp (15 mL) flour Serves 4 1 tbsp (15 mL) finely chopped ginger 2 containers (each 142 g) baby kale 1 container (312 g) baby spinach Salt

6 Increase heat to 375°F (190°C); roast an additional 30 minutes. 7 Remove duck to a board and let rest for 20 minutes. Carve and serve with Crushed Vegetables with Chili Butter and Gingery Greens.

Serves 4

CRUSHED VEGETABLES WITH CHILI BUTTER

ROAST DUCKWITH INDIAN FLAVOURS The spice used here might sound exotic but it’s composed of things you already know. Garam masala is typically a combination of cumin, coriander seed, cardamom, pepper, nutmeg, cinnamon and cloves—all the warm, comforting flavours that feel so right over the holidays. The method, a long slow roast at a low temperature followed by a period of higher heat, results in a foolproof bird with succulent breast meat and crisp skin. Widely available frozen King Cole ducks, reared in Ontario, are the right type to use here. Allow three days to thaw in the fridge. Avoid thinner skinned, gamier Muscovy—using the method described here, this type of bird results in a wizened, dried out roast. 5 to 6 lbs (2.27 to 2.72 kg) Pekin duck 1 tbsp (15 mL) finely grated ginger 1 tbsp (15 mL) finely grated garlic 2 1/2 tsp (12 mL) salt, divided 1 tbsp (15 mL) virgin coconut oil, melted 1 tbsp (15 mL) garam masala 1/2 tsp (2 mL) cinnamon 1 Preheat oven to 300°F (150°C). 2 Remove the giblets from the bird if included; discard (or save for another use). Thoroughly dry the bird inside and out. 3 Using a pair of kitchen shears, remove ex‑ cess skin and fat from around cavities leaving a slight overhang to ensure meat is covered. Using a needle or pin, poke holes in skin in 1/2‑inch (1-cm) intervals all over duck. 4 Combine ginger, garlic and 1 tsp (5 mL) salt in a small bowl; rub into cavity. Set bird on a roasting rack set in a deep roasting pan. Roast in centre of oven for 2 hours. 5 Meanwhile, combine coconut oil, garam masala, cinnamon and remaining 1 1/2 tsp (7 mL) salt. Brush all over duck at the 2-hour mark and return to oven for an additional 2 1/2 hours.

This cold-weather side is made luxurious with a puddle of melted butter, honey and a touch of spice. I’ve provided weight measures for the rutabaga and celeriac because both can vary greatly in size, and because estimating how many cups you’ll get out of them can be difficult. Weigh them at the grocery store so you won’t need to worry about it at home. When choosing, aim for 3 oz (85 g) above the indicated weight to account for the peel.

1 cup (250 mL) chicken or vegetable stock 2 cups (500 mL) water 3/4 tsp (4 mL) salt 2 medium carrots, peeled and cut into 1-inch (2.5-cm) lengths 5 oz (140 g) peeled rutabaga, cut into 1-inch (2.5-cm) chunks 8 oz (225 g) peeled celeriac, cut into 1-inch (2.5-cm) chunks 2 cups (500 mL) thickly sliced Savoy cabbage

3 tbsp (45 mL) butter 1 1/2 tsp (7 mL) honey Pinch each cayenne and ground cloves

1 Combine chicken stock, water and salt in a medium pot over high heat. Bring to a boil, add carrots, rutabaga and celeriac. Return to a boil, reduce heat to medium, cover and cook for 22 minutes. 2 Add cabbage, again return to a boil, cover and cook until vegetables are tender, 5 to 7 minutes longer. Strain the vegetables (save the stock for another use if you like) and return to pot. Roughly mash, then turn out into a serving dish. 3 Melt butter in a small pot; stir in honey, cay‑ enne, and cloves. Spoon over the vegetables.

1 cup (250 mL) chicken stock 1 cup (250 mL) dry pear cider

Serves 4

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HOLIDAY 2020 FOOD & DRINK