• 1 Apple
• 1-Wild Duck
• GMG Wild Game Rub
• Roasting Rack
Lets Get Started
1. Wash the duck thoroughly in cold water and dry it completely. You may also brine the duck overnight by mixing ¼ cup salt and ½ cup brown sugar into enough water to cover.
2. Rub generous amounts of GMG Wild Game Rub on the skin and in the cavity. Quarter an apple and an onion and stuff them into the cavity. Score the duck skin with a sharp knife in a crosshatch pattern 1” apart. Be careful not to penetrate too much into the fat layer. As you roast the bird, the fat will ooze from the scores and baste the bird and crisp the skin.
3. If you use the wire rack/roasting pan method rather than the chicken stand, place the bird breast side up. It will take about (177°C). During this time, the fat will boil and drain into the pan, and the skin will crisp up nicely. The duck is done when your GMG meat probe or meat thermometer reads 165°F (74°C) halfway into the thickest part of the breast.
4. If you cook a domestic duck, you might want to start the grill out at 175°F (79°C) for an hour or so and then turn it up to 350°F (177°C) to finish it off. This will put a bit of smoke flavor into the meat. Personally, I do not do this for wild duck since the smoke tends to tame the wild taste I enjoy.
5. Let the duck rest for 10-15 minutes after you’ve roasted it. Then remove the legs and wings. Slice across the carcass in 1” pieces. The crunchy skin will taste absolutely delicious, but you should know that it contains about 500 calories per cup, most of which comes from fat. Moderation!!
kitchen. Especially since the internet is the first source of information for French people in the kitchen. These digital mediations take different forms: first, blogs are very easy to set up and leave a freedom of tone. Leblog des “Melting Popotes” was a great success but also allowed to showcase the physical collections: “The blog is very visited! It always refers to the books of the media library, on the books of the media library a label always refers to the blog … The cartorecettes of the blog also refers to the documents of the media library.
Hypermarkets andretailers that do not exclusively distribute F&B products have been the fastest growing category of distributor in Canada. High-growth examples of this category include Walmart Canada, the Real Canadian Superstore (owned by Loblaw) and Costco. This trend is forecasted to continue into the near-term as Canadian consumers continue to respond to convenient, low-price retailing options.Similarly, the growth of ethnic, local and other specialised grocery retailers is expected to continue to grow that segment at more than 10 per cent during the same reference period. The average CAGR for the grocery retail industry is just under 5 per cent, with generally positive growth across most subsectors excluding convenience stores, service stations and independent small grocers.
This in part reflects a trend in consumption patterns, where Canadian consumers are increasingly eschewing processed F&B products and instead seeking natural, healthy, premium and imported consumption opportunities.The Canadian grocery retail market is highly competitive, and the mainstay position of traditional supermarkets is increasingly challenged by discount and non-dedicated grocery retailers. At the same time, the structure of the grocery retail market is oligopolistic, and increasingly so. In 2016, the top 3 grocery retailers accounted for nearly60 per cent of overall market share in Canada, however have started to face growing competition from non-grocery retailers who now account for 20 per cent of the retail grocery market.
Primary ports of departure in the EU with regular service directly connecting to ports of entry in Canada include Antwerp, Belgium; Piraeus, Greece; Rotterdam, Netherlands; Hamburg, Germany; and Le Havre, France.A shipping broker will be able to help you select the best options for moving your F&B products to the Canadian market. As well, you can access your local port website for information on regular liner services, companies and brokers.Shipping times between the EU and Canada depend on ports of departure and entry, as well as the service arranged.
Shipping times on most routes from Northern Europe to Eastern Canada are typically around 10 days, whereas some operators offer expedited services which reduce the transit time for goods by a few days.RailCanada has an extensive rail network and large freight capacity. There are over 40 federally regulated railways in Canada, including 4 which generate gross revenues of more than 250 million CAD (178.8 million EUR) per year. In 2015, more than 300.5 million tonnes of freight were carried by rail in Canada, a slight decrease from the
Digital technology is at the service of collections and collections are at the service of digital technology. “268 The Happy Apicius blog of the BM of Dijon is also relatively successful, especially among library staff (we will talk about it again in particular in its role as the leader of a potential network of gourmet libraries). 391 people have subscribed to the blog’s Facebook feed, and the online mediation of Canada’s culinary heritage can also be showcased here through a video available on YouTube: Spotlight on Canadian cookbooks on the road to 2017, produced by the Canadian “library and archives”.
6. Stuff the cavity of each bird with your rice mixture Prepare one box of Uncle Ben’s Long Grain & Wild Rice for each 3 birds you plan to cook. Let the rice cool to room temp.
7. When your grill’s temperature stabilizes, put the hens inside, directly on the grate, with the breasts up (wings down) Spread a small amount of olive oil on the hens, especially in the cavity. Rub inside and out with a generous amount of GMG Poultry Rub.
8. Cook for about 90 minutes or until leg moves freely in socket and skin is golden brown Remove bacon with slotted spoon into a small bowl. Whisk flour into bacon drippings. Slowly whisk in stock, milk, cheese and seasonings until sauce is thickened.9. Take it off, let it cool and enjoy!