In the span of 15 years from the early 80s to the mid-90s, Vishal Ramsuchit went from humble dishwasher to Owner and Chef of Trapper;s Restaurant in mid-town Toronto. How did he successfully climb the restaurant ladder? Hard work and perseverance.
A jack of all trades, Ramsuchit is involved in all areas of his restaurant and thus understands what it takes to run a successful business. He believes Trapper's is celebrating 25 years largely because of its passion for consistently delivering cr
eative quality dishes and exceptional service each time. Add the fact that Trapper's also proudly serves dishes made with ingredients from all corners of Canada, and Owner/Chef Vishal surely promises to be around for many more years to come.
Duck Confit With Double Smoked Bacon and Orange, Ginger, Honey Mustard Reduction.
20 duck legs
1/2 lb double smoked bacon, cut into cubes
8 lt duck fat or vegetable shortening
4 oz shallots,finely chopped
2 oz garlic, finely chopped
6 oz orange juice
2 tbs orange zest
6 oz honey
2oz Pommery mustard
2 oz fresh ginger, finely chopped
6 oz port wine
2 lt duck stock.
salt and pepper to taste
Duck Confit - Method
In large pa, sear duck legs until skin is golden brown, Put into a braising pan,with double smoked bacon, add fat and cover with foil paper, cooked in oven at 400 degrees for about two hours, until tender, and its meat start to fall off.
Then glaze with sauce ,serve with mashed potato and seasonal vegetables.
Sauce - Method
In sauce pan sweat shallot, garlic and ginger until transparent, deglaze with port wine, add stock,orange juice and zest, honey, mustard, then reduce for about ten minutes. Thicken with cornstarch for heavier consistency. Salt and pepper to taste.