It’s the Amazing Race but with duck! King Cole Duck in Ontario organizes this annual event that pits culinary school against culinary school to challenge their skills on everything duck from eggs to confit.
Read all about it here Press Release 2013 (2) (2). There are eight culinary schools from across the province who are quackers enough to participate. The days starts at the crack of dawn on King Cole duck farm in Cedar Valley. Students will start by collecting duck egg – or picking duck eggs – which is the correct way to say it?
Then a few duck lessons before they plan the dish they will make. Then it’s off to St Lawrence Market for ingredients and the final stop is George Brown College to cook their brains out before a team of judges! All students will get a copy of The Ontario Table to help bring home the local food message. Last year students from the Canadian Culinary Institute at Niagara College won! This Amazing Duck Race is more like a cross between the Amazing Race and Iron Chef. Here’s the schedule GREAT AMAZING DUCK RACE
Good luck to you all! And for everyone else, this is a great way to celebrate Ontario duck!
2 King Cole duck legs
1 tablespoon (15 mL) canola oil
8 large potatoes
¼ cup (60 mL) canola oil
3 garlic cloves, minced
½ cup (125 mL) home made beef gravy
1 cup (250 mL) fresh cheese curds
salt and freshly ground black pepper
Preheat oven to 450F (220C). Lay duck breasts in a large sheet of aluminum foil and drizzle with olive oil. Wrap up tightly and bake for 45 to 55 minutes or until meat is cooked through.
Warm the oil in a small saucepan over medium low heat. Add garlic and cook for 2 minutes; don’t let the garlic brown. Slice the potatoes into French fry sticks and toss in the garlic oil. Season well. Bake for 35 to 40 minutes or until golden brown.
Meanwhile, warm the home-made gravy in a small saucepan over medium low heat. Set aside. When duck is cooked through, let cool, then shred. Set aside.
To assemble, season the baked potato sticks well and divide among 4 dishes. Spoon gravy all over, top with white cheese curds and finally with shredded duck. Place dishes in a warm oven for 10 minutes to soften the cheese. Serve warm. Serves 4.