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The
Chef
Georges
Chauvet, a multi-award winner at many
culinary competitions, was born in
France in 1932. Working in Canada
for the majority of his career, he
has become well respected in the Tourism/Hospitality
Industry. |
Marinated
& Grilled Duck Breast
Ingredients:
Duck breast, boned & halved.
Marinade – 4 ounces Soya sauce
4 ounces Water
1 tbsp ginger, fresh, coarsely chopped
¼ tsp Curing Salt
1) Trim the duck breast and place in a pan
2) Combine all of the ingredients for the
marinade & pour the mixture over the duck.
Turn the breast to coat it evenly. Let it
marinate for 2 hours.
3) Grill the duck breast until the fat has
rendered & the skin has taken a nice brown
colour.
Duck can be substituted with red meats
(recommended wines Bench Chardonnay &
Bench Pinot Noir with Duck. Bench Cabernet/Merlot
with red meat)
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Grilled Breast of Chicken
Ingredients:
5 – 6 ounces Chicken breast, boneless
& skinless
1 tbsp olive oil
1 tbsp tarragon, fresh & chopped
Salt & pepper to taste
1) Season the chicken with salt & pepper
2) Combine the olive oil with the chopped
tarragon & brush the breast of chicken
with mixture.
3) Grill the chicken, basting it periodically
with the mixture.
Riesling is recommended with the chicken,
but this recipe could be done with pork, lamb,
beef, salmon & trout. Change the tarragon
to chopped garlic, onion, parsley, oregano
or shallots etc.
Bench Cabernet/Merlot & Bench Cabernet
Franc recommended with red meat. |
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