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Chef Rich Wilson of the Beckta Group demonstrates how to prepare his signature dish, Duck Magret, in a new Gemstone kitchen in a Peridot home for sale in Ottawa

Duck Magret by Chef Rich Wilson

Chef Rich Wilson of the Beckta Group here in Ottawa, perfected his Duck Magret with maitake mushroom gyoza, Brussels sprout petals and miso squash purée, while preparing for Gold Medal Plates, a competition that celebrates "Canadian Excellence" in cuisine. We felt it was the perfect dish to help showcase what life could be like living in a Peridot home and cooking in a Peridot kitchen!
Course Main Course
Cuisine French
Servings 2


Duck Breast

  • 1/2 Breast Rougié Moulard Duck Breast (Magret) - Chef Rich recommends 1/2 duck breast per person
  • Salt & Pepper

Mushroom Gyoza Dough

  • 2 cups all-purpose flour
  • 2/3 cup water + 2 tbsp
  • 1/2 tsp kosher salt

Mushroom Gyoza Filling

  • 6 cups chopped mushrooms
  • 6 cloves garlic, minced
  • 1/2 cup leeks
  • 3 tsp soy sauce
  • 2 tbs toasted sesame oil
  • 2 tbs sambal
  • 1/2 ts umami powder
  • Salt & Pepper

Miso Squash Purée

  • 1 cup unsaltedbutter
  • 1 medium butternut squash, cubed
  • 2 cloves garlic, whole
  • 2 shallots, large diced
  • 500 ml 35% cream
  • 125 ml shiro miso

Demi Glaze

  • 4 Litres Demi
  • 1 cup white wine
  • 1 cup white wine vinegar
  • 2 onions
  • 1 large carrot
  • 1 celery root
  • 1/2 tsp caynne
  • 2 tsp black bean garlic sauce
  • 2 tbs butter


  • 6 Brussles sprouts with petals removed
  • 8 oz maitake mushroom, broken into bite-sized pieces
  • 1/4 cup mushroom stock
  • 2 tbs butter


Gyoza Dough

  • Put the flour into the bowl of a stand mixer. Combine water and salt in a small saucepan. Bring to a boil over medium heat. Once boiling, turn off the heat. Carefully pour the water into the bowl with the flour.
  • Using a dough hook, mix dough on low speed for 2 minutes. Turn speed to medium and continue to mix for 8 min.
  • Transfer dough to countertop and form into a ball. Wrap the dough in plastic wrap and let stand at room temperature for 30 min.
  • Prepare the stand mixer with a flat pasta rolling attachment.
  • Remove the plastic and cut the dough in half. Working on a lightly floured surface, press each half flat. Ensure the dough is coated with a dusting of flour. Turn mixer on and pass dough through the roller on setting 1. Continue to pass the dough through, moving the setting to 2, then 3, then 4.
  • Once the dough is rolled out, use a 3” circle cutter cut the dough into circles. Form the excess dough back into a ball and repeat the rolling process. Cut more circles, separating them with a dusting of flour so they don’t stick. Continue until you have no dough left.
  • Repeat this process with the other half of dough.

Mushroom Gyoza Filling

  • Sauté mushrooms, leeks & garlic together on low heat in 2 tbs of sesame oil untilthe mushrooms have dried and are no longer producing steam
  • Add soya sauce, sambal, umami, salt and pepper and mix until mixed evenly and remove from heat.
  • Spread the wrappers out and brush cold water around the edges of each one. Mound a little of the mushroom filling into the center of each wrapper, roughly a teaspoon or two. Fold each wrapper in half so that the edges of the dough meet. Take one edge and fold small sections of the dough to crimp the edges, pressing the dough into the other edge so that it sticks and forms a dumpling. Repeat with all of the wrappers.

Miso Squash Purée

  • In a small pot sauté squash, shallot, garlic in butter
  • Once shallots are translucent add cream, turn heat to low and cover.
  • Once the squash is cooked thoroughly, purée on low speed first, then work your wayto high speed.
  • Add miso & strain.

Demi Glaze

  • Sweat onions, celeriac, carrots, cayenne in 2 tbs butter
  • Once they have begun to brown deglaze with white wine
  • Reduce wine by ½ and add demi glaze. Simmer for 20-30 minutes
  • Stir in Black Bean Garlic sauce

Duck & Plating

  • With a small knife, create a 1 cm crosshatch pattern on the duck breast
  • Begin to render your duck, fat side down on medium/low heat in a cast iron until golden brown. This will take about 10 minutes.
  • Heat your pureé on low heat, stir occasionally
  • Heat your demi glaze on low heat
  • Sear your gyoza in 2 tbs of oil, once they are caramelized on the bottom, add 1/4 cup of mushroom stock, 2 tbs butter, Brussels sprouts petals and cover to allow to steam. About 2 minutes, Season with salt & pepper
  • Flip your duck over to sear the flesh side for 1 minute
  • Rest your duck breast fat side up for 5 minutes
  • While your duck is resting, turn your cast iron up to medium/high heat cook your maitake mushrooms in the duck fat for about 5 minutes until golden brown
  • Plate & Serve
Keyword Beckta, Chef Rich Wilson, Gold Medal Plates