Heat up the duck a few seconds in the microwave to make it easier to separate. Slice the duck breast very thin.

Pour the rice into a pot filled with salted water. Cook on low heat for 30 minutes, until the rice expands. Pour in a colander to remove excess water and reserve.

Cut up mushrooms in large pieces and sauté them in olive oil for 4 to 5 minutes with the branch of thyme and rosemary. Salt and pepper to taste. Remove half the mushrooms and mix them into the shredded duck confit. Add the rice to the remaining mushrooms and cook for 3 minutes more. Remove the branch of thyme and rosemary.

Sift the flour in a large bowl. Mix together all the other ingredients in a second bowl and pour into the flour while mixing with a whisk. Add the rice and mushroom mixture.

Melt butter to clarify it and keep it warm. In a small pan, mix together water and egg yolks. Whisk this mixture on low heat. As soon as the egg yolks have acquired a smooth texture, remove from heat. Slowly drizzle in the clarified butter while whisking.*

*An electric hand-held blender or hand mixer can be used.

Add the lemon juice, season to taste and reserve.

Break the eggs into a small bowl or cup. Bring to a boil the water and vinegar, and reduce heat to a minimum. Delicately slide the eggs into the hot water. Cook for 4 to 6 minutes according to your preference, then remove them with a pierced spoon. Place them on paper towel.

Place a large pan on high heat with a dab of oil. Divide half a cup of the wild rice mixture into four portions at a time, place them in the pan and lightly flatten them with a fork. Flip the cakes when golden, and serve on plates. Place a bit of the confit-mushroom mixture on the hot cakes followed by a poached egg and a small quantity of hollandaise. Decorate with the sliced smoked duck breast, arugula and chopped tomato.

Bring to a boil in a pot the berries, water and sugar. Cook for 3 minutes. Dissolve the corn starch in the water, add it to the boiling berries and mix together. Remove from heat and reserve.

Combine all the ingredients in a blender until texture is smooth.

Whip together all the ingredients and pour into an 8 x 8 in. deep dish or cake pan.

Stuff each of the “sandwiches” with one quarter of the cheese preparation. Press them down well so they stick together during cooking. Heat a non-stick pan on medium heat and throw in a knob of butter. Dip both sides of each sandwich into the egg mixture, and cook them immediately. Each side should take about 3 minutes until golden brown.

Cut each sandwich diagonally and drizzle with the fruit compote. Serve with Chantilly cream or a chocolate iced yogurt.

Preparation: Slice the salmon into strips or cubes and place in the four ramekins divided up evenly between them. Delicately mix together the cheese, onion, cream and pepper. Pour into each ramekin. Break two eggs into each ramekin and gently mix in with a fork. Sprinkle with paprika. Place in a cake pan filled with a bit of hot water to create a bain-marie. Pop in a 300°F preheated oven and bake for 8 minutes or more according to your preference.

Serve with toast and fresh fruit.

Using a mixer at medium speed, combine jelly, vinegar, mayonnaise, salt and pepper. Continue and slowly drizzle in the oil. Correct seasoning and reserve.

Mix all ingredients together and marinate for 1 hour.

Mix together the oil, five-spice powder, salt and pepper.
Cover the chicken breasts in this spicy oil mixture.
Preheat a skillet on medium-high heat. Put in chicken and cook 5 minutes in each side.

Toss together the lettuce and half the dressing in a bowl.
Place equal amounts of salad on each plate, top with chicken and salsa, and drizzle with dressing.

Line a baking pan with silicone paper. Preheat oven to 300°F.
Place slices of prosciutto on the paper and bake for about 15 minutes.
Reserve.

Mix together all ingredients.

Preparation: Mix together the pesto and mayonnaise and use to brush interior of sandwiches.
Pile on a bit of lettuce and sprouts, the Waldorf mixture, a prosciutto chip, more greens, and then close up the sandwich. Serve with potato chips, soup or crudités.

Preheat oven to 225°F. Butter a baking pan.
Whip together egg white and water until frothy.
Fold in the pecans.
Mix together sugar, salt and five-spice powder, and sprinkle on pecans.
Pour pecan mixture in one layer on the pan. Bake 1 hour, mixing every 15 minutes.
Let cool completely and store in a hermetically sealed container. You’ll have some left over.

Mix together and vigorously whip ingredients. Reserve.

Preheat oven to 400°F. Lightly butter a baking pan.
Bring syrup to a boil in a pot and reduce by a quarter (4–5 minutes).
Stop the cooking by pouring in the soya sauce in the syrup, and mix together using a spatula.
Place the fillets on the pan, season with pepper, then brush them with the maple-soya sauce.
Bake for 25 minutes and brush with sauce every 5 minutes.

Toss the lettuce with the dressing.
Place a portion of the salad on each plate and top with the salmon fillet.
Garnish with a dozen pecans and drizzle with the remaining dressing.

Pre heat the oven to 300°F.
In a large oven-safe skillet or Dutch oven, sear the short ribs in oil until golden brown and season to taste.
Remove the ribs and set aside.
In the same pan, sweat the onions, carrots and celery in the leftover fat until they caramelize (+/-12 minutes), add the chopped garlic and cook 30 seconds.
Add the flour to the vegetable mixture and cook for a minute. Deglaze with the beer, add the stock, the herbs and the tomato paste.
Place the short ribs back in, loosely cover with aluminum foil, and place in the oven for 3 hours. Transfer ribs from skillet to large plate, removing excess vegetables that may cling to meat, and discard loose bones that have fallen away from the meat.
Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids.
Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)

In a Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes. Remove with slotted spoon to plate lined with paper towel.
Add to Dutch oven the pearl onions, parsnips, sugar, and salt. Increase heat to high and sauté, stirring occasionally, until browned, about 5 minutes.
Spoon off and discard solidified fat from reserved braising liquid.
Add defatted liquid and bring to simmer, stirring occasionally. Adjust seasoning with salt and pepper. Add the chopped parsley.

Finishing and presentation:
Submerge ribs in liquid, return to simmer.
Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer. Gently stir in bacon. Serve with mashed sweet potatoes and your favourite vegetables.

Heat the oil, add the onion, celery, leek, garlic and carrot, and cook for 8–10 minutes. Stir in lentils. Add the wine and stock, bring to a boil, reduce heat, and simmer 35–45 minutes or until lentils are tender and most of the liquid has evaporated.

Stir in the butter or oil, parsley and spinach until spinach has wilted. Season with salt and pepper.

Combine the honey, soy sauce and maple syrup, and bring to a boil. Reduce heat, add rosemary, and
simmer 3–5 minutes until thickened.

Score the duck fat with a ¼-inch criss-cross pattern, and sprinkle the duck with salt and pepper.
Sear duck breast skin side down 8–10 minutes. Flip the breasts skin up, and brush with the honey-soy glaze.
Transfer the breast to 350°F oven and finish cooking for 8–10 minutes or until an internal temperature of
135°F is reached.
Leave to stand, loosely covered with aluminum foil.

In a small saucepan, add sugar and 1 tbsp. vinegar, and caramelize the sugar to a golden brown. Remove from heat and add remaining vinegar.
Return to heat and stir in demi-glace, shallot, fresh thyme, vanilla and blackberries.
Simmer 4 minutes. Season to taste.

Presentation: Spoon a portion of lentils on each plate along with your favourite vegetables.
Cut the duck breasts in thin slices across the grain and fan over the lentils.
Drizzle with the blackberry sauce.

Heat the oil, add the onion, celery, leek, garlic and carrot, and cook for 8–10 minutes. Stir in lentils. Add the wine and stock, bring to a boil, reduce heat, and simmer 35–45 minutes or until lentils are tender and most of the liquid has evaporated.

Stir in the butter or oil, parsley and spinach until spinach has wilted. Season with salt and pepper.

Sauté vegetables in oil for a few minutes until they are cooked to your preference.
Season to taste.

Toss the salad with the vinaigrette.

Preheat oven to 400°F.
Lay the tortillas flat on a cookie sheet, and bake them in the oven for 10–12 minutes until they are crispy.

Presentation: Place one portion of the vegetables in the centre of each plate, add a toasted tortilla on top, then a portion of the lentils, add another tortilla, and finish with the salad on top.