Émission: Les Recettes du Guerrier

Don’t be intimidated by duck breast—with the right technique, this rich and flavorful cut transforms into an unforgettable dish. Its crispy, golden skin and tender, juicy meat create a perfect harmony of textures, enhanced by the sweet tang of cranberries and the savory depth of lardons.

Follow this recipe step by step, and let the aromas of seared duck and sautéed spinach transport you to a place where land and water meet. Each bite is a celebration of balance, tradition, and bold flavors.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked on the riverbank at Canot Légaré, Loretteville, Quebec.

This salsa verde captures the essence of the St. Lawrence’s flavors, blending tomatillos, shallots, and garlic with distinctive marine accents. Samphire and sea parsley add a refreshing, briny touch, while sea bacon and goria pepper provide a savory depth, subtly enhanced by maple syrup.

A true reflection of Quebec’s rich terroir, this versatile salsa pairs beautifully with fish, meats, or tacos, delivering an unforgettable taste experience.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media. Airing from February 19, 2025. Filmed at Restaurant Saint-Amour, Quebec.

Discover a unique sauce that combines the richness of boreal flavors with the elegance of pine forest spikenard, which is actually the male flower in catkin of the sweet fern. This preparation combines tangy northern fruits, a full-bodied red wine, and a comforting beef broth to create a perfect balance between sweetness and intensity. Perfect for enhancing your meat dishes (wild or not) or your roasted vegetables, this sauce will quickly become a must-have for your refined meals.

Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Broadcast from February 19, 2025. By Chef Xavier Deschênes, Restaurant le Saint-Amour, Quebec.

Indulge in culinary elegance with this Beef Wellington with Wild Mushrooms, a refined take on the British classic created in honor of the Duke of Wellington. A tender beef fillet, wrapped in prosciutto and an aromatic wild mushroom duxelle, is encased in crispy, golden puff pastry.

Served with a rich and velvety foie gras sauce, this dish is a true celebration of sophistication. With this step-by-step recipe, even home cooks can master this timeless masterpiece and impress their guests with ease.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media. Airing from February 19, 2025. Filmed at Restaurant Saint-Amour, Quebec.

Rich with earthy flavors and the distinctive aroma of wild mushrooms, this duxelle is a true culinary gem. Perfect for enhancing meats, sauces, or pâtés, it adds a refined and gourmet touch to any dish. Featuring chanterelles, morels, and other forest treasures, this recipe celebrates the richness of the undergrowth—yet remains just as delicious when made with store-bought mushrooms. A must-have base for lovers of woodland cuisine.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. By Chef Xavier Deschênes, Restaurant Le Saint-Amour, Quebec.