{"id":10127,"date":"2011-10-02T12:22:19","date_gmt":"2011-10-02T16:22:19","guid":{"rendered":"http:\/\/dev.mixtemagazine.ca\/?p=10127"},"modified":"2021-04-20T16:54:52","modified_gmt":"2021-04-20T20:54:52","slug":"duck-virtuosos","status":"publish","type":"post","link":"https:\/\/www.mixtemagazine.ca\/en\/epicurean\/duck-virtuosos\/","title":{"rendered":"Duck virtuosos"},"content":{"rendered":"<p>DUCK IS BEING SERVED BY MANY OF OUR TOP CHEFS. IT IS A UNIQUE PRODUCT THAT SOME TRUE CONNOISSEURS PREFER TO RAISE AND COOK FOR THEMSELVES. IT&#8217;S JUST A QUESTION OF KNOW-HOW.<\/p>\n<p>To satisfy the needs of the Qu\u00e9bec market, with its growing interest in culinary arts and local products, and respond more precisely to the demands of fine-food enthusiasts, the reputed Brome Lake ducks sign is now proudly hanging proudly on St-Laurent. <em>The Canard Lib\u00e9r\u00e9, espace gourmand<\/em> abounds with imported products to delight gourmet palates. It is a shop completely dedicated to non force-fed Peking duck. There is a bistro, a counter of freshly prepared takeout dishes, and their specialists won&#8217;t hesitate to offer useful information and attempt to enhance your tasting experience.<\/p>\n<p>This 2,000 square-foot fine-food shop is the second of its kind to open. The original was connected to the Lake Brome farm that breeds these palmipeds. Owners Mario C\u00f4t\u00e9 (a Quebecer) and Dr. Joey Jurgielewicz III (an American) are enthusiasts and experts on non force-fed Peking duck. They are crazy about the tender, delicious meat. Their mission: to titillate your taste buds and teach you about duck&#8217;s health benefits. One thing is certain: whether whole or boneless, preserved, rillettes, or p\u00e2t\u00e9, duck offers an infinite variety of flavours to discover. It&#8217;s just a question of being seduced by something different.<\/p>\n<p><a href=\"https:\/\/www.canardsdulacbrome.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">canardsdulacbrome.com<\/a><\/p>\n<p style=\"font-weight:bold\">4396, boulevard Saint-Laurent<br \/>\nMontr\u00e9al, 514.286.1286<\/p>\n<p><a href=\"\/wp-content\/uploads\/2011\/10\/080_EPICURIEN-2.jpg\"><img decoding=\"async\" class=\"lazyload\" data-src=\"\/wp-content\/uploads\/2011\/10\/080_EPICURIEN-2.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"The Canard Lib\u00e9r\u00e9, espace gourmand\" title=\"The Canard Lib\u00e9r\u00e9, espace gourmand\"><noscript><img decoding=\"async\" src=\"\/wp-content\/uploads\/2011\/10\/080_EPICURIEN-2.jpg\" alt=\"The Canard Lib\u00e9r\u00e9, espace gourmand\" title=\"The Canard Lib\u00e9r\u00e9, espace gourmand\"><\/noscript><\/a><\/p>\n<p><a href=\"\/wp-content\/uploads\/2011\/10\/080_EPICURIEN-1.jpg\"><img decoding=\"async\" class=\"lazyload\" data-src=\"\/wp-content\/uploads\/2011\/10\/080_EPICURIEN-1.jpg\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"The Canard Lib\u00e9r\u00e9, espace gourmand\" title=\"The Canard Lib\u00e9r\u00e9, espace gourmand\"><noscript><img decoding=\"async\" src=\"\/wp-content\/uploads\/2011\/10\/080_EPICURIEN-1.jpg\" alt=\"The Canard Lib\u00e9r\u00e9, espace gourmand\" title=\"The Canard Lib\u00e9r\u00e9, espace gourmand\"><\/noscript><\/a><\/p>\n<hr>\n","protected":false},"excerpt":{"rendered":"<p>DUCK IS BEING SERVED BY MANY OF OUR TOP CHEFS. IT IS A UNIQUE PRODUCT THAT SOME TRUE CONNOISSEURS PREFER TO RAISE AND COOK FOR THEMSELVES. IT&#8217;S JUST A QUESTION OF KNOW-HOW. To satisfy the needs of the Qu\u00e9bec market, with its growing interest in culinary arts and local products, and respond more precisely to [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":10123,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[497,488],"tags":[1146,1117],"position":[],"article-model":[1180,1164],"class_list":["post-10127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epicurean","category-m04-en","tag-no-images-old","tag-old-website","article-model-epicurean-en-old-nogal","article-model-epicurien-old-nogal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Duck virtuosos - Mixte Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mixtemagazine.ca\/en\/epicurean\/duck-virtuosos\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck virtuosos - Mixte Magazine\" \/>\n<meta property=\"og:description\" content=\"DUCK IS BEING SERVED BY MANY OF OUR TOP CHEFS. 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