Text 11704, 71 rader
Skriven 2007-02-11 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Hawg tied
=================
I have just come across the most marvelous food product... smoked duck
confit. I had received four individually packaged duck legs at Christmas
from some foodie friends, Kevin the dog mushing accountant and Lorie the
bagpipes playing nursing instructor, but didn't get around to tasting
them until tonight.

They are made by Guy Poulin, the founder of Fumets Sylvestre in tiny
little Sainte Marguerite in Quebec about 80 km north of Montreal on the
Sainte Marguerite River (famous for it's Atlantic salmon fishing).

The duck legs have been cured in salt, sugar, spices, garlic powder and
sodium nitrite, hot smoked and then packaged in shrink wrap with a
little vegetable oil and frozen. The meat is a dark, rich red like good
ham or pastrami, lightly smoked, juicy and oozing with beautiful duck
fat and oh so tasty. It's very rich and a little bit goes a long way;
each pack averages 5/8 pound and Roslind and I were happy to split one.
I warmed it in the oven, wrapped in foil, then diced the skin and
shredded the meat with two forks and placed it on a bed of garlicky,
spiced lentils. It made a beautiful light supper with a bit of salad.

Fumets Sylvestre was a web site:

http://www.fumetssylvestre.com

Guy Poulin has this to say about his beginnings:

"My father Jean-Guy decided to start a fish farm where he would raise
speckled and rainbow trout. This in itself wasn't so unusual - except
that he set up the fish farm in his home basement! Just imagine two huge
tanks filled with circulating fresh spring water, holding 6 000 live
trout - in the house. Now that's unusual. Fishing fanatics could indulge
in their favourite pastime in the dead of winter. They came to my dad's
house to catch fresh fish, and even cooked it on the spot. My eccentric
father taught me to do things differently. Seeing him live with
thousands of trout under his roof gave me a passion for fresh food."

He started smoking fish as a hobby, then as a business and then expanded
into other smoked foods. His company makes 35,000 kg a year (that's
about 300 pounds a day, a lot for a single guy but not much at all on a
factory scale) of:
                                 
Maple-armagnac cold-smoked salmon
Peppercorn hot-smoked salmon
Orange-anise cold-smoked trout
Raspberry cold-smoked scallops
3-pepper hot-smoked sturgeon
Supreme of smoked chicken   
Smoked duck-stuffed chicken         
Smoked elk with mustard & fine herbs (looks like pastrami!)
Smoked dried lamb, bison, duck magret, venison, and ostrich
Smoked duck leg confit and
Foie gras "en torchon"

I would dearly love to try some of his other products! A handful of
stores in a dozen Quebec towns carry his products as well as three in
Ottawa. (Note to Barrie Lax: They are Aubrey's Meat on York St,
Luciano's on Preston and Saslove's in the By Ward Market.... check it
out!)


Cheers

Jim, in Yellowknife




... Vegetarians just want to make this man-eat-duck world a kinder place.
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