• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

  • Privacy Policy

Multiculturiosity

Exploring food traditions through (mostly) healthy, gluten-free recipes, restaurants and travel

  • Recipes
    • Asian
    • African
    • American
    • Breads
    • Chinese
    • Canning and Preserves
    • Chicken & Poultry
    • Cooking With Booze
    • Desserts
    • Fish and Seafood
    • French
    • Fruit
    • Gluten-Free & Dairy-Free
    • Greek
    • Greens & Herbs
    • Honey & Maple Syrup
    • Indian
    • Italian
    • Japanese
    • Korean
    • Local
    • Main Dishes
    • Sides
    • Vegetarian
  • Restaurants
    • Fine Dining
    • Casual Dining
    • Gluten-Free & Gluten-Free Friendly
    • Vegetarian & Vegetarian-Friendly
  • My Montreal
  • About
  • Cookbooks I Love
  • Food & Travel Writing
  • Quarantine Cooking E-Book
  • 5à7 Podcast with Amie Watson

To market, to market…

March 17, 2010 MissWattson Leave a Comment

I wimped out. I wish I had a backbone.

I went to St. Lawrence Market in Toronto and did a ton of shopping today. 4 kinds of dijon. Should definitely last more than a month this time. 8 Jerusalem artichokes, 8 duck legs, thyme, organic grapes, a cup of large black Italian olives mixed with smaller black Portuguese olives (the recipe just says “black olives”, and the Portuguese ones fit into the 250mL container better. Cross my fingers it’s the right amount for the tapenade).

I had great plans to buy a bunch pf duck legs and then one whole duck. Then I’d skin it and render the fat and all would be well. Didn’t work out that way. The man at the White House Meats counter was intimidating. I asked what duck pieces they had, and if they had whole ducks, and the answer came short and sweet, “Just duck legs.” Okay…

…Fine.

I bought 8 duck legs. My roommate brought my forgotten duck fat when he came to town today, saving my confit. Thank you thank you thank you. But by now I was almost excited to render. It didn’t seem so bad. All my motivational self-talk was working so well that I was almost reluctant to accept the duck fat I had initially bought instead of rendering my own.

Turns out they even had duck fat for sale at White House! Available in 250mL containers. they must supply the whole city (aka the 4 French restaurants…)! No point buying it since my Montreal duck fat arrived.

Then, as I walked away with my 8 legs (duck), I saw whole Muscovy ducks in the last display…lies from the butcher? Couldn’t be.

This is not Montreal. My English is not so bad that this man hadn’t understood my initial duck question. So they had ducks, but he sold me just legs. I thought for a minute about returning one of the pairs of legs and getting the whole duck, but then I gave up and kept walking toward olives. It was done. Purchased. Ca suffisait – It was enough. I will render no fat.

I am a miserably wimpy market-goer. I chickened/ducked out. I am a sorry excuse for a cook, but a stereotypical Canadian. Quick, efficient, overly polite. Some day I will stand up to butchers and clearly ask for whole ducks. I may even return purchased duck legs. Some day…

In the meantime, God bless roommates.

Uncategorized

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sign up for my newsletter and all the food (writing) will come to you!








Flashbacks:

Extra-Musical Mash-Up: Buttered Rum-Raisin Cream Pie with Partridgeberry Glaze

April 26, 2010 By MissWattson Leave a Comment

Yes, it … [Read More...] about Extra-Musical Mash-Up: Buttered Rum-Raisin Cream Pie with Partridgeberry Glaze

egg-custard-sous-vide

On the Hunt for Modernist Cuisine

August 26, 2012 By Leave a Comment

It's … [Read More...] about On the Hunt for Modernist Cuisine

apples-montreal-restaurants-cafe-sardine

Stout-Poached Apples with Sarsaparilla Mousse, Smoked Puff Pastry and Cilantro Syrup at Cafe Sardine, and Where to Find the Best Apple Dishes at Montreal Restaurants This Week

October 23, 2012 By Leave a Comment

Check out … [Read More...] about Stout-Poached Apples with Sarsaparilla Mousse, Smoked Puff Pastry and Cilantro Syrup at Cafe Sardine, and Where to Find the Best Apple Dishes at Montreal Restaurants This Week

Takara Restaurant Japonais

May 17, 2010 By MissWattson Leave a Comment

Takara … [Read More...] about Takara Restaurant Japonais

Videos

April 2026
M T W T F S S
 12345
6789101112
13141516171819
20212223242526
27282930  
« Jan    

Archives

Tags

alice medrich amie watson aux vivres becky selengut best montreal restaurants best restaurants montreal bonnie stern chicken & poultry cooking classes montreal crudessence dairy-free gluten-free gluten-free montreal gluten-free restaurants montreal gluten free good fish hari nayak healthy vegetarian recipes heartsmart cooking how to make sushi jean-talon market lima lufa farms made with love modernist cuisine montreal montreal en lumiere montreal farmers markets montreal gazette montreal highlights festival montreal restaurants montreal restaurant week my indian kitchen natural wine oenopole peru plenty raspipav rezin sustainable seafood montreal toque! toronto vegan vegan restaurants montreal yotam ottolenghi

Copyright © 2026 · Daily Dish Pro on Genesis Framework · WordPress · Log in