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Wild Tea Smoked Duck | by Renée S. Suen
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Wild Tea Smoked Duck

Autumn rye berries, foie gras and northern woods mushrooms. This crowd favourite course featured duck breast smoked with Café de fleur, Société-Orignal’s mild scented wild herbal tea, rustic Autumn rye berries (Cul-de-sac) that have a benzaldehyde aroma (think fruit pits) and finished with seared foie gras and meaty, sautéed northern woods mushrooms.


FYI: Café de fleur, aka a wild herbal tea infusion that is made up of coltsfoot, balsam fir, red clover and labrador tea harvested from the Matapédia region.


Wine pairing: Pavelot 1er Cru Savigny-Les-Beaune.


Used with kind permission from Cindy La.

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Taken on November 26, 2012