LCBO Food & Drink Holiday 2023

PORK POT ROAST WITH WINTER VEGETABLES & CALVADOS GRAVY

DUCK 2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt 1 1/2 tsp (7 mL) Chinese five-spice powder 2 boneless duck breasts, about 10 oz (285 g) each 4 duck legs, about 8 oz (225 g) each 1/4 cup (60 mL) duck fat, melted 1 tbsp (15 mL) honey 1/2 tsp (2 mL) pulp-free orange juice or water medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, for 8 minutes— most skins will have split. Remove from heat. Cool 5 minutes then purée in blender until smooth. Pass through a fine-mesh strainer, dis carding solids. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks. Serve at room temperature. 2. To make duck, in a small bowl, mix salt and five-spice powder until combined. 3. Lay out duck breasts and legs on a baking sheet. Pat dry with paper towel. Using a tooth pick or the tip of a paring knife, prick skin of each leg a dozen times without hitting meat. Using a sharp knife, lightly score skin of breasts in a cross hatch pattern at 1/2-inch (1-cm) intervals without going through to meat. Season both sides with spiced salt, saving any extra for another use. Place in an airtight container. Refrigerate at least 2 hours, preferably overnight. 4. About 2 1/2 hours before serving, place duck legs in a baking pan that fits them snugly. Pour duck fat over and flip a few times to coat, leaving them skin side up. Place on middle rack in a cold oven. 5. Set oven to 285°F (140°C). 6. Bake duck legs, basting every 30 minutes, until tip of a paring knife meets with just a little resistance, about 1 3/4 hours. Remove from oven and leave in pan. 7. Raise oven to 375°F (191°C). 8. Place duck breasts, skin side down, in medium, oven-proof, nonstick frying pan. Place pan over medium heat. When they start sizzling and rendering fat, about 5 minutes, reduce heat to medium-low. Cook, scooping and saving fat as it renders, until skin is brown and crisp, about 12 minutes more. Flip breasts and place in oven. Cook until an instant-read thermometer inserted sideways into thickest part reads 130°F (54°C) for medium-rare, about 4 minutes, or 140°F (60°C) for medium, about 6 minutes. Transfer to a cooling rack to rest. 1. For the cranberry ketchup, place ingredients in a medium saucepan over

6. Place red onions, Brussels sprouts and celeriac on a large, heavy-duty baking sheet. Drizzle with reserved pork fat, sprinkle with remaining 1 tsp (5 mL) thyme and season with salt and pepper. Toss to coat evenly. Bake on rack in lower third of oven for 20 minutes. Remove from oven, flip vegetables and place roast in middle, fat side up. Bake until vege tables are tender and nicely browned, about 10 minutes more. 7. When vegetables first go in the oven, place saucepan over high heat. When it comes to a boil, reduce heat to maintain a vigorous sim mer. Cook, stirring occasionally and skimming fat, until sauce tastes lip-smackingly good—it will be reduced to around 2 1/2 cups (625 mL). Transfer sauce to blender and purée until smooth. Transfer to a small saucepan and stir in cream. Keep hot over low heat. 8. Arrange vegetables on a large, warmed serving platter and sprinkle with chives. Cut pork in half crosswise then into 3/4‑inch (2-cm) thick slices. Place pork on platter. Serve with gravy on side.

A mash-up of a pot roast and a sheet-pan dinner, a juicy pork roast is first braised in a bath of cider, onions and thyme. It’s finished on a bed of winter vegetables, while the brais ing liquid is transformed into a sumptuous, onion-thickened gravy. It’s a comforting dish and an affordable way to feed a crowd. 4 lb (1.81 kg) boneless pork butt roast, tied Salt and freshly ground pepper to taste 2 tbsp (30 mL) canola oil 3 onions, diced, about 3 cups (750 mL) 3 cloves garlic, thinly sliced 3 tsp (15 mL) chopped thyme, divided 1/4 cup (60 mL) Calvados (or brandy) 1 cup (250 mL) dry hard apple cider 3 cups (750 mL) unsalted chicken stock, preferably homemade 1 bay leaf 2 small red onions, about 5 oz (140 g) each, peeled, quartered 2. Pat pork dry with paper towel. Season gen erously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Carefully transfer pork to pan, fat side down. Cook, turning occasionally, until nicely browned on all six sides, 12 to 14 minutes total. (Lower heat if it’s starting to scorch.) Transfer pork to a plate and reduce heat to medium. Scoop off all but 2 tbsp (30 mL) rendered fat. (Reserve another 2 tbsp/30 mL for roasting vegetables.) 3. Add onions to pot. Cook, stirring occasion ally, until golden brown, about 10 minutes. Add garlic and 2 tsp (10 mL) thyme. Cook, stirring, 1 minute. Add Calvados and cider. Raise heat to high and scrape up any brown bits with a wooden spoon. Return roast to pan, placing it on its side. Add stock and bay leaf. When it comes to a boil, cover and place in oven. Cook, carefully flipping roast at halfway mark, until meat is fork tender, about 3 hours. 4. Remove pot from oven and raise tempera ture to 425°F (218°C). 5. Carefully transfer roast to a plate. Tent with foil. Pour braising liquid into a medium saucepan. Discard bay leaf. Using a ladle, skim and discard as much fat as possible. Set pan aside. 16 large Brussels sprouts, trimmed 1 lb (455 g) celeriac, peeled, cut into 1 1/2 -inch (4-cm) chunks 1/4 cup (60 mL) heavy cream Finely sliced chives to garnish 1. Preheat oven to 325°F (163°F).

Serves 6 to 8

WHAT TO SERVE Mirassou Pinot Noir LCBO 185249, $17.95

California Pinot Noir is often noted for its vibrant acidity and juicy flavours. This wine’s lively character elevates this dish further and creates a memorable match.

FIVE-SPICE DUCK TWO WAYS WITH SPICY CRANBERRY KETCHUP Perfumed with cinnamon and star anise, duck breasts and legs are cooked separately to maximize crisp skin and succulent flesh. They’re served with a festive cranberry ketchup amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. Serve it with chicken, turkey or pork.) To serve a few more people, you can add two more duck breasts and cook them in a larger pan. CRANBERRY KETCHUP 1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups (875 mL) 2/3 cup (150 mL) honey 1/2 cup (125 mL) cranberry juice 2 tbsp (30 mL) rice vinegar 1 tbsp (15 mL) sriracha 2 tsp (10 mL) finely grated ginger 1 tsp (5 mL) finely grated orange zest Large pinch salt

236 FOOD & DRINK HOLIDAY 2023