Le Clan Recipe
Formerly working as executive chef at the Fairmont Château Frontenac, the Chef Stéphane Modat offers an immersive experience in his culinary universe where game meat, fish, and our terroir are honored.
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Ingredients
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Game Meat
Fish
Vegetables
Sauces and Seasoning
Method
Preparation and Cooking
Prepare the Game Meat
Season the venison loin and duck breast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the venison for 5 minutes on each side until browned. Remove and let rest. Sear the duck breast skin-side down for 6-7 minutes until crispy, then flip and cook for another 3-4 minutes.
Prepare the Vegetables
Chop the root vegetables into even pieces. In a pot, add the root vegetables and cover with chicken broth. Simmer until tender, about 20 minutes. Add wild mushrooms and fresh herbs in the last 5 minutes of cooking.
Make the Sauce
In the pan used for the game meat, add red wine and reduce by half, scraping up any brown bits. Add chicken broth and simmer until slightly thickened.