Shepherd’s pie with pulled duck and dulse

Duck, sea bacon and carrot parmentier on a wooden board.

Difficulty :
Preparation time : 30 min + 1 h rehydration
Cooking time : Approx. 30 min
Number of servings : 4 persons
Type of dish : Plat principal

A new twist on an old classic for the wintertime suppers!

By Un Océan de Saveurs, a company based in Québec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds

Ingredients

2 Canabec confit duck legs
3 sweet potatoes
1 red onion
2 scallions
¼ red cabbage
10 g (1 Tbsp) whole dulse
30 ml (2 Tbsp) butter
5 ml (1 tsp) brown sugar
Salt and pepper to taste

Preparation

Rehydrate the seaweed for 1 hour.
Peel the sweet potatoes and boil until tender.
In a frying pan, cook the duck legs.
Chop the red onion, cabbage and seaweed.
In another frying pan, add 15 ml (1 Tbsp) of butter and sauté the red onion for a few minutes. Add the cabbage, seaweed and brown sugar.
Shred the duck and set aside.
Mash the sweet potatoes until smooth. Add 15 ml (1 Tbsp) of butter and salt and pepper to taste.
Place a ring mould on a plate. Add a layer of duck, a layer of red cabbage and onion, followed by a layer of the mashed sweet potato. Carefully remove the ring mould.
Garnish with finely chopped scallions.

The whole Dulse flakes from Un Océan de Saveurs used in this recipe have a mild yet full-bodied flavor with subtle notes of lobster, fleur de sel and hazelnut.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

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