Canadian Geoduck barigoule

Recipe created by Quang Dang
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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.”

Barigoule Ingredients

1 Geoduck from Canada, cleaned and sliced very thin

2 cups extra virgin olive oil

2 cups mmoked bacon, finely diced

1 white onion, finely minced

2 large carrots, diced

6 cloves garlic, minced

2 fresh bay leaves

1 cup white wine

2 red peppers, roasted

2 cups cooked chickpeas, rinsed

3 Tbsp flat leaf parsley

3 lemons- zest, and juice separated

1 tsp fresh ground black pepper

Canadian Geoduck Mayonnaise Ingredients

1 cup Geoduck from Canada gut ball

4 cups water

1 clove garlic, minced

1/4 cup clam or mussel nectar

1 soft boiled egg (4 min)

2 Tbsp white wine vinegar

2 Tbsp lime juice

2 cups vegetable oil

Salt and white pepper, to taste


Preparation method:
For the Canadian Geoduck Barigoule: In a saucepan 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. Keep the marinade warm. Just before serving fold in the geoduck, fresh herbs, and lemon juice/ zest. For the Geoduck Mayonasie: In a medium pot, bring the water to a simmer. Add geoduck gut ball and simmer in water for approximately 35 minutes. Using a hand blender, blend the geoduck gut ball with garlic, nectar, egg, mustard, vinegar, and lime juice. Slowly incorporate vegetable oil until mayonnaise-like texture is achieved. Season to taste.
Serves 6

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