TOP MENU

NEW RECIPES

Some of Canada’s best chefs are pleased to share some new recipes for Geoduck from Canada created during the summer of 2015.

EXECUTIVE CHEF QUANG DANG
West Restaurant
Vancouver, British Columbia, Canada

www.westrestaurant.com

Chef Quang Dang began his culinary career at West, where he worked as junior Sous Chef. For the next five years, while working his way ever-upward in some of Vancouver’s finest kitchens, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery.

Raised in Calgary, Alberta with family roots that stretch back to Scotland and the orchards and rice fields of Vietnam, Chef Dang originally moved to Vancouver in 1998 to finish his engineering degree and fulfill a dream to train for the Olympics with Canada's national field hockey team. Part-time positions in the hospitality industry soon won him over, however, and his culinary career began in earnest. Quang went on to compete in a number of international food competitions such as the Bocuse D'Or in Lyon France, the National Chaîne des Rôtisseurs in Winnipeg and most recently represented Canadian cuisine at the 2011 European Seafood Exposition in Brussels, the largest of its kind.

Quang returned ‘home’ to West as Executive Chef in September, 2011: “I’m thrilled to be back,” he says, “and now to lead one of the finest culinary and service brigades in the country.”

CANADIAN GEODUCK BARIGOULE, SLOW COOKED PEPPERS and ONIONS, CHICKPEAS with GEODUCK MAYONNAISE

CANADIAN GEODUCK BARIGOULE, SLOW COOKED PEPPERS and ONIONS, CHICKPEAS with GEODUCK MAYONNAISE

BARIGOULE

INGREDIENTS

1 piece Geoduck from Canada, cleaned and sliced very thin
2 cups (500 mL) Extra virgin olive oil
2 cups (500 mL) smoked bacon, finely diced to match onions and carrots
1 piece white onions, finely minced
6 cloves garlic minced
2 pieces large carrots, diced brunoise
2 pieces fresh bay leaves
1 cup (250 mL) white wine
1 cup (250 mL) white wine vinegar
2 pieces red peppers, roasted and julienne
2 cups (500 mL) cooked chick peas, rinsed
2 pieces red peppers, roasted and julienne
2 cups (500 mL) cooked chickpeas, rinsed
3 Tbsp (45 mL) flat leaf parsley fine chiffonade
3 Tbsp (45 mL) chives chopped
3 pieces lemons, zest and juice separated
1 tsp (5 mL) fresh ground black pepper

To Assemble:

  1. In a sauce pan at medium heat, add a splash of the olive oil, then add diced bacon and render until bacon becomes crispy. Add onions, garlic, carrots, and bay leaf, and sweat until onions become translucent. Make sure you stir frequently to prevent too much caramelization. Add the wine and the vinegar, reduce by half. Add the remainder of the olive oil. Bring to a simmer. Add the roasted peppers and chickpeas. Bring to a simmer and then remove from the heat.

  2. Keep the marinade warm. Just before serving fold in the geoduck, fresh herbs and lemon juice and zest. Serve immediately

CANADIAN GEODUCK MAYONNAISE

INGREDIENTS

1 cup (250 mL) Geoduck from Canada, gut ball
4 cups (1 L) water
1 clove garlic, minced
¼ cup (50 mL) clam or mussel nectar
1 soft boiled egg (4 min)
2 Tbsp (30 mL) Dijon mustard
2 Tbsp (30 mL) white wine vinegar
2 Tbsp (30 mL) lime juice
2 cups (500 mL) vegetable oil
  salt and white pepper, to taste

To Assemble:

  1. In a medium pot, bring the water to a simmer. Add geoduck and simmer in water for approximately 35 minutes.

  2. Using a hand blender, blend the geoduck gut ball with garlic, nectar, egg, mustard, vinegar, and lime juice.

  3. Slowly incorporate vegetable oil until mayonnaise-like texture is achieved.

  4. Season to taste.

Serves 6