Three Ravens, at the Banff Centre, celebrates Alberta and Canadian products with a spectacular view. Executive Chef Beat Hegnauer CCC grew up in Switzerland, contemplating a career in policing, but decided to try cooking because there was an opportunity to travel. After apprenticing, he joined Four Seasons’ Inn on the Park, Toronto, and worked his way around Canada with the company. He owned Le Rendez-vous, until Petro-Canada made him an offer he couldn’t refuse to operate their corporate dining centre, and in 1993, Hegnauer seized the opportunity to help build a food and conference business at the Banff Centre. Focusing on the arts and business management, the Banff Centre’s Midsummer Ball raised $1.12 million in two nights this summer, to support scholarship at the Centre. Hegnauer’s food philosophy is that flavour is paramount, followed by the correct temperature and finally, appearance. Dishonesty on a menu is not tolerated and he finds the business is becoming more difficult with challenging customers. Accommodating allergies makes up as much as 25% of a function.
24 • October 2013
Hegnauer is a staunch supporter of Alberta producers, even when the price may be higher. Three Ravens’ duck is from Greens, Eggs and Ham in Leduc. Look for their products at Kingsland Farmers Market. Chef de Partie, Sean Netterfield, shares the recipe for the Honey and Ginger Glaze to finish the breast.
Honey and Ginger Glaze 2.5 cm peeled, grated ginger root 1/2 cup (115 mL) honey pinch of salt
1. Place ingredients in a small sauce pot and bring to a boil. Remove from the heat and steep for 1 hour.
2. Rewarm the honey and strain, then brush on cooked duck breast.
1. Trim silverskin and score the fat
too quickly before the fat is rendered out, reduce the heat. Pour off and save excess fat half way through.
with a sharp knife. Make the cuts close together. Season with salt and pepper.
4. Turn breasts over when the skin is
Cooking a Duck Breast
2. Heat a sauté pan over medium heat and set the breast(s) in skin side down.
3. Render the fat from the skin. This will take 7 to 9 minutes. If the skin browns
thin and crisp.
5. Sauté for 1 minute and set the breast(s) in a warm place to rest for 10 minutes before carving. Save the fat. Brush the skin side with glaze.