Warrior Recipes

This duck breast recipe, elevated by the perfect balance of salt and maple sugar, delivers a truly unique taste experience. A blend of citrus zests—lemon, lime, and orange—adds a bright, refreshing contrast that enhances the rich, savory depth of the duck.

Don’t be intimidated by the art of preparing duck gravlax; despite its simplicity, it unveils remarkable delicacy and exquisite flavor. Served in thin slices, this gourmet creation is a revelation, bringing a touch of sophistication to any meal.

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

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.

A high-quality pepper makes all the difference—especially when preparing a classic peppered steak. Whether it’s beef, bison, venison, or your favorite red meat, let the rich aromas of our brand-new Boreal Pepper Mix elevate your dish in the most delicious way!

Immerse yourself in the deep, earthy flavors of fall with this comforting beef stew. Tender cubes of beef simmer alongside local vegetables—pumpkin, Nantes carrots, potatoes, and acorn squash—freshly harvested from the fields. A touch of maple syrup, wild herbs, and a sprig of fir enhance the dish, creating a rustic tribute to the richness of the land and the abundance of the season.

A warming meal that invites you to savor nature’s bounty.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked at Cassis Mona & Filles on Île d'Orléans.

Discover an elegant and flavorful way to enjoy oysters with a technique often overlooked: poaching. This gentle cooking method enhances their texture and natural taste by simmering them in their own vegetable water.

Paired with a champagne and forest pepper mignonette, these oysters offer a perfect balance of freshness and refinement. Simple yet sophisticated, this dish is sure to impress while allowing each ingredient’s unique flavors to shine. A touch of fresh parsley completes this exquisite starter.

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.