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Authentic
SAVOIR-FAIRE
for a distinctive
UNIQUE TASTE
SIMPLE RECIPES
THAT WILL IMPRESS
YOUR GUESTS
CULINARY
SUGGESTIONS
AND FOR MORE IDEAS
BROMELAKEDUCKS.COM
DUC
K
NO
QUA
CER LIT
Y
TIFI
ED
T
FO
RCE FED
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A
TASTEFUL GIFT
for your
LOVED ONES
To help you with your menu for the holiday season, we suggest a different way to
celebrate. Offering you a variety of products respectful of century old traditions
and knowhow which are sure to please the ones you love.
Whether you choose from our selection of ready to cook, ready to heat and ready
to serve or even our succulent recipe ideas, let us inspire you with the authentic
Brome Lake Duck and let your guests discover its tender and tasty meat.
QUALITY AS EXPECTED
Of all the factors that contribute to making
our duck taste so good, a healthy diet is
definitely the most important. Our ducks are
fed naturally and not force fed. They enjoy
a hormone and medication free balanced
diet of cereals and soy, which is adapted for
each stage of their growth. We believe that a
natural environment is essential to the healthy development and well-being of ducks.
We are also very conscious that high quality
conditions produce a high quality product.
This is why we raise our ducks in modern,
spacious and well-ventilated barns. Since
2000, we have been HACCP certified by the
Canadian Food Inspection Agency, making
Brome Lake Ducks one of the first producers
in the country to achieve this.
The environment is important
to Brome Lake Ducks
We know that our ducks’ well-being depends
on a healthy environment, and we are
committed to providing optimal conditions
during their growth. This is why our farms are
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managed according to a strict biosecurity
program. But we don’t stop here; all of our
operations are under rigorous control to
reduce our impact on nature with such
actions as plans to reduce our carbon
footprint by diminishing our daily transports,
cut down our energy consumption and set
up an environmentally friendly compost
facility. These are just a few of the steps
we have taken towards an eco-friendly
business model.
Duck,
A HISTORY OF PASSION.
Brome Lake Ducks is established in Knowlton since 1912. For almost a century,
generation after generation has strived to improve the taste and growing
conditions of the Pekin duck, a descendant of the mallard duck that has been
domesticated in China for thousands of years. So when we say that duck is
a matter of passion and tradition, we really mean it. After years of research,
expertise, and know-how, we are proud to offer you our very own variation, the
Pekin duck from Quebec, full of tender and lean meat under a layer of fat, which
4
OUR READY TO
renders perfectly during cooking. We want to share with you the fruit of our
COOK PRODUCTS
knowhow which gives Brome Lake Duck its quality of taste. Now it’s your turn
to share it with your guests. ENJOY!
About us
BROME LAKE DUCKS HISTORY P.2-3
DUCK VALUE P.14
6|8
11|13
OUR READY TO
HEAT PRODUCTS
OUR READY TO
SERVE PRODUCTS
Our recipes
BROME LAKE DUCK ROAST A L’ORANGE P.5
BRAISED BROME LAKE DUCK BREASTS IN BURGUNDY RED WINE P.9
ROASTED BROME LAKE DUCK WITH CARAMELIZED PEARS P.10
CHRISTMAS BRUNCH BROME LAKE STYLE P.14
WELLINGTON DUCK BREAST WITH RASPBERRIES P.15
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CYAN
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OUR READY TO COOK PRODUCTS
Cooking enthusiasts love Brome Lake ducks because they go with almost any ingredient.
Try our duck, your guests will be impressed.
Dijon mustard & honey seasoned
boneless duck breast
Every package contains two boneless duck breasts seasoned with Dijon mustard, honey,
and a carefully selected blend of spices that makes the meat especially tender with a unique
flavour. Look for it in the frozen meat section of your grocery store.
Seasoned boneless duck roast
Our duck roast, made exclusively of tender
boneless breasts, carefully assembled and
trussed, is easy to prepare, and is guaranteed
to delight your guests. Taste the full natural
flavour of duck whether cooked as is or seasoned
to your taste.
Duck leg and thigh
Whole duck
Fresh or frozen duck leg and thigh. Ideal for
a last minute meal solution, since they can
easily be prepared in advance. Best when
simmered or cooked confit.
Fresh or frozen whole duck. A nice golden
brown roasted duck at dinner time will bring
many compliments.
Boneless duck breast
Fresh or frozen boneless duck breast. Very
accessible, extremely versatile and easy to
prepare, it is ideal for any occasion. It can be
served as easily on a salad, in a sandwich,
grilled, oven roasted, simmered as a main
course or as a side dish.
DID YOU KNOW? Magret is the name reserved for the breast of a duck that has
been force-fed to produce a fatty liver (foie gras). Brome Lake ducks are naturally
fed; their duck breast meat is lighter in color, leaner but less dense. It is also smaller
and weighs on average 225 g compared to 375 g for the magret. Whereas magrets
are best when served rare to medium rare, Brome Lake duck breasts are more
forgiving since their meat stays moist even when cooked medium.
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Brome Lake Duck
ROAST
a l’orange
Ingredients
1 Brome Lake duck roast
1 tsp. duck fat or olive oil
3 French shallots finely chopped
1/2 cup fresh orange juice
1/4 cup white wine or Port wine (facultative)
1 tbsp. balsamic vinegar
2 tbsp. orange marmalade
Salt and pepper
Preparation
Preheat oven at 180°C (350°F). Season the roast with salt and pepper.
In a frying pan, sear the roast on all sides at high heat until golden
brown. Place the roast on a 15 cm x 25 cm (6 in x 10 in) roasting pan
which has been previously coated with duck fat or olive oil. Add the
chopped shallots and bake in the oven uncovered for 15 minutes
In a bowl, mix orange juice, wine and balsamic vinegar. Pour the
mixture over the duck roast and continue cooking uncovered for
another 45 minutes. Remove the roast from oven and wrap in an
aluminum foil and let rest for at least 5 minutes. Blend marmalade
to cooking juices and let reduce until sauce thickens. Cut duck roast
into slices, drizzle with sauce and serve.
Discover our food and wine pairings
at bromelakeducks.com
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Guide du consommateur / Cahier découverte - EN
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Première 17/11/11
Bleed
0,125”
Livraison 18/11/11
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CYAN
Date
Échelle 100%
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November 18, 2011 3:39 PM
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OUR READY TO HEAT PRODUCTS
Do you have a busy schedule and no time to cook? You will love our ready to heat duck meals.
One bite and you will be hooked!
BOLOGNESE SAUCE WITH
DUCK MEAT
DUCK BEANS
Duck tenderloins and ground duck
meat simmered in a fresh tomato
sauce. It is the ideal condiment for
your favourite pasta dish.
To create its unique flavour, we have
enhanced this traditional recipe with
duck broth and tender pieces of
cooked duck meat.
DID YOU KNOW
KNOW?
? Duck confit
confit is a specialty that originates fr
from the
Gascogne region of France. For an easy meal solution, simply re-heat a
Brome Lake duck le
leg confit and enjoy it with your favourite side of vegetable
or on a salad with a fruit based dressing of your choice.
Duck legs confit
Fully cooked, heat and serve, ready to serve in only 15 minutes!
Contains 2 legs per package.
pa
Duck stock
Nothing beats duck stock to enhance your soups and sauces.
Our version is low in calories, without any fat, saturated fat,
trans fat or cholesterol.
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DUCK
SHEPHERD’S PIE
COUNTRY STYLE
DUCK POT PIE
A classic reinvented to warm up the
cold winter days! Fully cooked, from
freezer to oven, ready in 60 minutes,
look for it in the frozen entrée counter
of your local grocery store.
Our country style duck pot pie is
an exquisite dish made with tender
morsels of duck, a medley of fresh
vegetables, and our special red wine
sauce. Look for it in the frozen entrée
counter of your local grocery store.
Duck gizzards confit
Duck gizzards confit is ready in 5 minutes.
Try it as a warm salad – it is simply irresistible!
Rendered duck fat
Known to have similar qualities to olive oil, rendered duck fat is the healthy alternative
to butter, adding its distinctive, delicate flavour to all your favourite dishes. Brome Lake
rendered duck fat is available in convenient 300 g and 870 g containers.
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Five peppers duck and pork sausages
Made from a blend of duck and pork meat, spiced with
just the right amount of pepper. Look for them in the fresh
and frozen deli or specialty meat counter of your local
grocery store.
DID YOU KNOW?
Brome Lake duck sausages
are fully cooked, simply use a
fork to prick the sausages on
all sides and grill or pan sear.
Orange duck and pork sausages
Ideal for cassoulet, paella,
Ideal for BBQ or brunch, these sausages are made from a
blend of duck and pork meat and seasoned with generous
amounts of orange pieces that will have you coming back
for more! Look for them in the fresh and frozen deli or
specialty meat counter of your local grocery store.
couscous and cheese fondue.
Cranberry orange sausages
Made from 100% duck meat and generous pieces of oranges and cranberries. Look for
them in the fresh and frozen deli or specialty meat counter of your local grocery store.
SUNDRIED TOMATOES
AND GARLIC SAUSAGES
Like a sunny summer day, these Mediterranean inspired sausages will
light up your day! Made from 100% duck meat and seasoned with just the
right amount of sun-dried tomatoes and garlic. Look for them in the fresh
and frozen deli or specialty meat counter of your local grocery store.
HONEY AND GARLIC DUCK
WING DRUMETTES
As an appetizer or a meal, the whole family will be pleased
with this original and unique delight. Look for it in the frozen
entrée counter of your local grocery store.
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For an original recipe try them
on a skewer!
Braised
BROME LAKE DUCK BREASTS
in Burgundy red wine
Ingredients
4 large Brome Lake Duck breasts with skin (or 5-6 small ones)
12 diced white mushrooms
20 to 25 pearl onions (frozen or fresh)
8 slices of Brome Lake Duck’s smoked and dried duck breast, cut in pieces
400 ml Burgundy red wine
1 mirepoix (dice 1 carrot, 1 onion, 1/2 celery stick and a few parsley stems)
Herb marinade mixture a few (5 -6) crushed peppercorns,
3 to 4 crushed juniper berries (Optional), 1 bay leaf, 1 clove
1 tablespoon tomato paste
1 tablespoon flour
Preparation
Remove the skin from the breasts and reserve. In a saucepan, boil the
wine, add the mirepoix and herb mixture and cool in freezer 15 minutes in
a salad-dish. Meanwhile, remove silver skin from the breasts and cut into
1 inch cubes. Place the cubes in the cooled marinade and marinate in the
refrigerator for 2 hours. Preheat oven to 325 ºF (165 ºC). After 2 hours of
marinating, remove the meat and strain the marinade to recover the wine.
Towel dry the duck cubes. Preheat a casserole and sear the duck cubes
until lightly brown. Salt and pepper lightly, add the tomato paste and brown
another minute. Add flour and mix. Remove the duck meat from casserole.
Add to casserole the recuperated wine, the diced mushrooms, the pearled
onions and the smoked duck breast pieces. Bring to a boil. Put the pieces
of duck breast in the casserole and place the reserved duck skin on top of
the mixture. Cover and bake in the oven for an hour. Remove and discard
duck skin and serve immediately or refrigerate for the next day.
Discover our food and wine pairings
at bromelakeducks.com
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CYAN
Date
Échelle 100%
MAGENTA YELLOW
03f
November 18, 2011 3:39 PM
BLACK
ROASTED BROME
LAKE DUCK
with caramelized pears
Ingredients
1 Brome Lake duck approximately 2.5 kg (5.5 lb)
6 pears, peeled
2 tbsp. butter
16 pearl onions
2 tbsp. fine sugar
Salt and pepper to taste
Preparation
Preheat oven to 175°C (350°F). Remove giblets from
cavity, rinse duck under cold water, sponge dry and set
aside. Cut two pears into large pieces and place them in
the duck’s cavity. In a “Creuset” type roast pan, melt the
butter and color the duck on all sides over medium-high
heat. Salt and pepper to taste. Add pearl onions. Cover
and place in oven and cook for 2 hours. Drain excess
fat from the roasting pan, sugar the remaining pears
and place them in the pan around the duck. Continue
cooking uncovered for 30 minutes or until the internal
temperature reaches 82°C (180°F). Remove from oven
and let rest for 15 minutes before serving. Serve with
mashed potatoes, green vegetables, or wild rice.
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OUR READY TO SERVE PRODUCTS
For cocktails and appetizers full of originality and simplicity, Brome Lake Ducks ready
to eat selection is the perfect solution for planning a holiday menu full of flavour.
Authentic
duck rillettes
Duck liver mousse
with port wine
Duck liver terrine
with cognac
Rillettes made from 100% duck meat in
a convenient 100 g package. Look for it
in the deli counter of your grocery store.
Rich and smooth, our duck liver mousse
made with real port wine will add a touch
of class to your appetizers. Comes in a
convenient 100 g package. Look for it in
the
he deli counter of your grocery store
store.
Our potted duck liver with cognac is
perfect for all occasions! Available in a
convenient 100 g package. Look for it in
the deli counter of your grocery store.
FINGER FOODS
that are a good pairing to sparkling wines
Served on croutons, crackers or crusty bread, our pâtés, rillettes and terrines
are perfect for impromptu appetizers. Simply serve them on a small plate
with pickles, pickled onions, capers, onion chutney, or port wine jelly.
Try them together – they pair extremely well.
Township
cretonnade
Dried duck
sausage
Smoked, dried & sliced
duck breast
Perfect blend of duck and pork meat,
cooked according to a traditional
township recipe. Available in convenient
150 g and 300 g packages.
Lightly seasoned and cured using a traditional
method, our dry sausage made from
100% duck meat is inspired by the ancient
European country traditions. Available by
the stick, 250 g, or pre-sliced and pre-packed
in convenient 85 g packag
packages.
Our smoked, dried & sliced duck breast can
be used in a million different ways, whether
as an appetizer, on a salad, in a sandwich
or a bagel with cheese.
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OUR READY TO SERVE PRODUCTS
Port wine
liver pâté
Périgord
liver pâté
Orange liquor
liver pâté
Our port wine liver pâté will add
a touch of class to any appetizer plate.
Made according to a traditional recipe,
our Périgord liver pâté will surprise everyone
with its moist texture, accentuated by
y the
aroma of the foie gras.
Flavoured with orange liquor, this liver pâté
will be sure to win you over.
Townships
rillettes
Cider and apple
duck rillettes
Cranberry
duck rillettes
This perfect blend of duck and pork meat
is slow cooked into a rillette that will satisfy
even the toughest critic.
This authentic rillette is made from 100%
duck meat and flavoured with apple cider.
The perfect marriage between two home
grown products.
This authentic rillette is made from
100% duck meat and real cranberries.
A unique taste that will add a little
extra to your picnics.
Authentic
duck rillettes
Liver pâté
duo gift pack
Rillettes
trio gift pack
Rillettes made with 100% duck meat.
Ideal for giving and receiving, this
g liquor
q
p é
combo unites our orange
pâté
and port wine pâté.
Discover the perfect trio: authentic duck
rillettes,
rillet
cranberry duck rillettes and cider
and apple duck rillettes.
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Township cretonnade
DID YOU KNOW?
Thanks to a highly sophisticated process of sterilization, our shelf stable pâtés in jars
have a prolonged shelf life and don’t require refrigeration as long as the seal is intact.
Try our potted pâtés and rillettes on a slice of fresh crusty bread or on a plate with
a variety of your favourite cheeses. It will add a touch of class.
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November 18, 2011 3:39 PM
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Christmas Brunch
Brome Lake style
Why not start the day with Brome Lake Ducks on the menu, what a wonderful idea to make
your brunch even more festive. And if the brunch drags on, you will find that our products
can be enjoyed at any time of day. Whether you are having potatoes or eggs cooked in duck
fat, duck sausages, liver pâtés, rillettes or potted pâtés when you serve duck at your brunch,
you are sure of giving your guests a delicious reason to join the party. It is easy to substitute
traditional bacon, baked beans and cretons with smoked and dry cured duck breast,
duck baked beans and our duck cretonnade. You prefer omelets? Have you thought about
using duck eggs? Let your imagination take over, your brunch will impress more than one!
The Brome Lake Ducks team would like
ke to thank you and wish you a tasteful Holyday Season.
All of these products are delicious for breakfast
100% duck sausages | Duck and pork sausages | Dried duck sausage
Duck cretonnade | Duck rillettes | Duck liver pâté
Duck beans | Rendered duck fat
Nutritional comparison of meats (portions of 85 g)
Brome Lake Ducks.
Good taste.
Good for you.
Brome Lake ducks are the leanest of all ducks.
Under a layer of fat, whose nutritional values
compare to those of olive oil, you will discover
very appetizing meat. Duck meat is an excellent
Calories
Protein (g)
Total Fat (g)
Saturated Fat (g)
Pekin Duck Breast (no skin)
119
23.5
2
0.5
Chicken Breast (no skin)
142
25
3
1
Turkey Breast (no skin)
115
25
0.5
< 0.5
Beef – Eye Round (trimmed)
138
24.5
4
1.5
Beef – Filet Mignon (trimmed)
174
23
9
3
Beef – Prime Rib (trimmed)
343
17.5
30
12
Source: The USA Duck Council, 2007
source of iron; it contains monounsaturated and
Nutritional comparison of fats
polyunsaturated fatty acids, a source of omega-3
% monounsaturated
% polyunsaturated
% saturated
Our duck fat
58
13
29
Olive oil
74
9
14
Butter
29
4
62
and a good source of omega-6. Surprisingly,
research has shown that duck is actually the
healthy choice in meats.
Source: USDA National Nutrient Database, 2011
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Wellington
DUCK BREAST
with raspberries
Ingredients
4 skinless Brome Lake duck breasts
350-400 g puff pastry dough
1 package smoked, dried and sliced duck breast
Green peppercorns, ground or cracked
Dijon mustard
Raspberry jam
Sea salt
Preparation
Remove skin and fat from breasts and set aside for cooking. Season the skinless breasts with sea salt and green
pepper. In a preheated frying pan, render the skin and fat from one breast; place the skinless breasts in the pan and
sear for approximately 1 ½ minutes on each side. Remove the breasts from heat and let rest for at least 5 minutes
on a paper towel to absorb juices. Preheat the oven to 205°C (400°F), divide the puff pastry dough into four equal
parts and roll to obtain 4 rectangles of 15 cm x 20 cm (6” x 8”). (Tip: the puff pastry must be very thin since the
cooking time will be short.) Place the puff pastry on a cooking sheet and place one breast on each pastry, brush
the Dijon mustard on each breast and cover with raspberry jam. Divide the smoked duck breast slices amongst
each Wellington and place them on top of the jam. Wet the borders of the pastry with water and fold around the
breast forming little packages, making sure that the borders are well sealed. Place in oven and cook for 15 minutes;
finish under the broiler for 4 minutes until pastry is golden brown. Remove from oven and let rest 10 minutes before
serving. Cut each pastry in two and serve with green beans and carrots or your choice of pasta.
Discover our delicious food and wine pairings
at bromelakeducks.com
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Guide du consommateur / Cahier découverte - EN
Format
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Première 17/11/11
Bleed
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Livraison 18/11/11
15 de 15 Dossier T101206A / 4278
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Livré le 18/11/11
Client
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Canard du Lac Brôme
CYAN
Date
Échelle 100%
MAGENTA YELLOW
03f
November 18, 2011 3:39 PM
BLACK
Taste
THE DIFFERENCE
DUC
K
ITDY
L
A
QCUERTIFIE
ED
OT
F
N
When you choose Brome Lake ducks, you know you are
getting products that distinguish themselves for their
FORC
E
quality: the quality that brings you its unique taste but also
a quality in the treatment of ducks. On top of threating their
ducks with a balanced diet without hormones or antibiotics, Brome
Lake Ducks is the largest producer of non force fed ducks in Canada.
Our duck is the natural choice!
Discover more tips and recipe ideas by visiting
our newly remodelled user friendly website
bromelakeducks.com
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Date: ____________