LCBO Food and Drink Holiday 2016

A SPLASH OF LIQUEUR BY SIGNE LANGFORD  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH GRAND MARNIER.

A most refined liqueur, Grand Marnier ( LCBO 12195, 375 mL, $23.95) is a warming, not-too-sweet blend of fine Cognac, bitter orange essence and sugar. Created in 1808 by the house of Marnier-Lapostolle, just outside Paris, it’s complex, lovely on ice and tasty in a cocktail, but don’t relegate this kind of decadence to the bar! The heady orange flavour of classic Grand Marnier is versatile—if perhaps a tad extrava- gant—in the kitchen. But we can’t think of a better time than the holidays for a little extravagance; can you?     With Grand Marnier in hand, we’ve had some fun with a French culinary classic— duck à l’orange—adding pan-Asian flavours, crispy textures and bright, fresh ingredients. This updated, world-travelled version is perfect as a two-bite passed hors d’oeuvre, an appetizer or even as a light, festive entrée salad. And with Grand Marnier in both the mari­ nade and vinaigrette, the subtle orangey sweetness comes through, complementing the richness of duck without overpowering the freshness of raw, delicate jicama and daikon.

GRAND MARNIER- MARINATED PULLED DUCK WITH ASIAN-STYLE SLAW ON CRISPY WON TONS recipe on page 252

FOOD & DRI NK HOLIDAY 2016 23