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Le Canard Libere visit

What a place! Beautifully laid out shop with all things duck! I LOVE duck and this place really hit the mark. Fresh whole duck, bbq'd, packs of wings, smoked, legs, breasts. Confit, sausages (which were being cooked up for samples), pates, foie gras (sliced and lobes), stock, fat etc. They also have freezers full of pot pies and prepared duck in sauces. A few tables for prepared duck sandwiches and also a barista.

They have recipe cards from the Lac Brome folks to take home, and also a huge binder full of other recipes all sectioned in categories. The service was very friendly, but maybe a little too much, the cashier was telling me that I needed more fat to make my confit, even though I had a container of stock, 2 poitrine, 2 slices of foie. That's ok, she was young and trying to help. I made duck in a can without the can!

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  1. Last week, I went to the big duck store, part of the farm complex in Knowlton. Walk out of there $100 poorer, but with enough duck to make enough sausages, prosciutto, cassoulets and--hey!--rillettes for at least a year. Quite the bargain.
    I was surprised by how much less expensive it was to buy in Knowlton than in town, but if ever I do need some duck in a hurry, I'll definitely be heading down the St-Laurent boul.

    10 Replies
    1. re: rillettes

      Howdy!

      Are you comparing your $100 to what you could get at Le Canard Libere? Or elsewhere?

      1. re: zekesgallery

        It's what is compared to my regular butcher. I think, but I'm not sure, that the Canard Libere is affiliated with the farm.

        1. re: rillettes

          Yes, it is. "Dès l’automne 2007, Canards du Lac Brome Ltée ouvre boutique à Montréal ... Le Canard libéré, espace gourmand"
          www.canardsdulacbrome.com/OuTrouverPr...

          1. re: rillettes

            Breasts were $25 (ish) per kg and foie was $140 per kg. Not too bad. Everything looked really fresh and displayed beautifully.

            1. re: minisma

              I presume you mean "foie gras". The plain old duck livers are much cheaper of course. They are very good, by the way.

              1. re: lagatta

                Yes, foie gras. The supplier was "aux champs d'elise" (maybe????), same product can be found at Loblaws for $130/kg. I hear you re: regular duck liver for sure. I was on a mission to make the APDC recipe for all that flavor, and man was it ever good!

                1. re: minisma

                  I'm trying to think of other things to make with the regular duck livers - they are lovely just grilled, but I'm sure I can think of other ways to serve them.

                  1. re: lagatta

                    I have a couple recipes in the arsenal if you would like me to send them to you. One that comes to mind is a perfect fall salad of baby root vegs and veg tops with seared duck liver. It's really nice. Also a great thai inspired pasta.

                    1. re: minisma

                      perhaps you could post them - not here, on the "home cooking" board.

                      1. re: minisma

                        Couldn't you also make some terrines (or pâtés: I can't remember the difference) with the livers?
                        But yeah, let me know as well please if you do post the recipes. Thanks.

        2. As an occasional visitor, forgive my ingnorance but where is the shop located?

          3 Replies
            1. re: kpzoo

              That is just south of Mont-Royal, on the west side of the street. A few blocks east of Mont-Royal métro. Most of the seemingly-endless road work on St-Laurent is completed on that stretch, at least.

              1. re: kpzoo

                i was there in there boutique on st-laurent, 2 months ago , they have hundreds of item..everything look great......

                 
            2. I'm enjoying a tapas-dish full of duck livers sautéed with onion, garlic and a wee bit of teriyaki sauce (just because I wanted a tiny sweet touch, and it worked there). The plastic sacks of duck livers in their blood are not very appetizing, but contain a good portion of meat. The livers are fairly large, so I sliced them thickly, to make bite-sized pieces and have them cook through evenly without being overcooked.

              I spied duck wing drumettes, also very reasonable in bulk, but the clerk advised roasting them at 350F for three hours to draw off the fat - seems to me the meat would be overdone. Any advice? I'd love to serve those at a party next week.

              A young lad was enthusiastically polishing off the last taste of the duck pie (like a tourtière) so I didn't get to taste it but the fragrance was most promising, and duck is the first ingredient. Actually, I like that the staff gave the young fellow an ample portion.

              7 Replies
              1. re: lagatta

                I'm responding to myself about roasting the duck-wing drumettes, after searching this site - seems the clerk mistakenly said 350 rather than 250F, but indeed slow roasting would draw off the (yummy) fat and leave us with crispy and not overly fatty drummettes:

                http://www.chowhound.com/topics/318684

                As they are smaller, perhaps they would take a bit less time.

                1. re: lagatta

                  Found a recipe for duck proscuitto made out of the duck breasts! only take a couple of weeks to make! As soon as we procure some space to hang them, will buy a whackload of duck breasts and go to town! Vivre le canard libre!

                  1. re: moh

                    Would you mind posting about the recipe you found - on Home Cooking? I've tried making it from a Tom Collecchio recipe and it didn't turn out well at all.

                    1. re: moh

                      I make duck prosciutto almost every other week. The simplest thing to make.
                      Cover your duck breast fully with kosher salt for a day, rinse off, dredge with white pepper, cover with cheesecloth and hang for a week in a dark, cool, humid place, i.e. your basement.
                      You can add anything to your salt that you would normally use with a magret. I prepared some breasts the other day, and added orange peel and jalapeno to the salt.
                      Which is why I'm posting this here. I'm kinda upset about the duck breasts I bought at le Canard's farm: thinking I was getting a good deal with the cryovac'ed breasts (4 for about $23), it turns out that they're (the breasts) are as thin as, well, insert your simile here.
                      Ergo, be careful when you're buying sealed bags of duck breasts there. You'll want your breasts as thick as possible.
                      Back to the recipe, after a week, check for firmness. You want a bit firm. I leave mine wrapped in plastic in the meat drawer of the fridge, slicing off a few slices as I want. I tend to give the fat to the dog.

                      1. re: rillettes

                        "it turns out that they (the breasts) are as thin as, well, insert your simile here."

                        Haven't seen them but suspect it's because they're from pekin ducks. The best breasts for prosciutto and the best legs for confit are from mulards, the ducks raised for foie gras. The Brome Lake ducks I've seen are certainly excellent for pekins but they still have the limitations intrinsic to the breed. Hope to drop by the store soon to check out their confit but, for obvious reasons, my expectations aren't high.

                        1. re: carswell

                          Very informative, thanks for sharing rillettes and Carswell.

                          Is there a place that sells mulards in MOntreal?

                          1. re: moh

                            Mulard breasts are widely available. They're the ones big enough for two servings with a thick layer of fat under the skin (because they're fattened for foie gras) and they're almost always cryovaced. The most widely distributed brand is Élèvages Périgord (even my neighbourhood Métro store carries them), but there are several others. In your 'hood, Anjou Québec stocks them and Vito probably does. PA might also be worth a shot.

                            Mulard legs are harder to find, though most butchers that carry the breasts can special order them. Boucherie Viau at the Atwater market often has styro trays of them. Anjou Québec also stocks the legs, though they're seldom displayed and you have to either order in advance or catch them before they make them into confit. Haven't seen any Mulard legs at Jean Talon market but, then again, I've not gone looking for them there.