December • 2023
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ALLERGY INSIDER
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FOOD HEROES & FEEL GOOD RECIPES ADVERTORIAL
Taking Action to Ensure Safe Food Options for Canadians Living With Food Allergy Food allergy is a serious public health issue affecting over three million Canadians, including a staggering 600,000 children. Additionally, one in two households nationwide is affected by this condition, making the impact far greater. For those managing food allergies, accurate ingredient information is the key to identifying safe food options and, consequently, steering clear of a severe allergic reaction. It's not about preference; it's about necessity. A nationally registered charity committed to educating, supporting, and advocating for the millions of Canadians with food allergies, a
© COURTESY OF FOOD ALLERGY CANADA
key area of focus for Food Allergy Canada is to make it easier to access accurate ingredient information, ensuring the safety and well-being of those with food allergies. As the only patient organization that supports the food allergy community nationally, the organization’s work proves that information can be a life-saving tool—however, challenges persist. Understanding labels, especially those unclear "may contain" statements, can be perplexing. To add to the confusion, timely notifications regarding product recalls due to mislabelling on pre-packaged products are vital but often fall short. The challenge continues in food service establishments and restaurants, where acquiring ingredient information can be a hurdle. Food Allergy Canada is not content with merely identifying these hurdles; they're actively engaged in discussions with the government and the food industry to raise awareness and galvanize actions to change the lives of millions.
A recent example of this work is the collaboration the organization led with Maple Leaf Foods, Université Laval and food industry partners to develop a landmark food safety resource—Allergen Management Guidelines for Food Manufacturers—reflecting the industry's best practices. Supported in part by the Canadian Agricultural Partnership's AgriAssurance Program, this compendium comprises comprehensive guidelines, training modules, and ancillary tools. It's freely available to Canadian Food Manufacturers, empowering them to better manage allergens in their operations. This translates to a potential increase in safe food options, clear and understandable labelling for the affected community, and unwavering support for this consumer base. Join the movement for safer, more inclusive food practices. Visit foodallergycanada.ca/ AllergenGuidelines to download the free allergen guidelines, training tools and resources!
CELEBRATE THE HOLIDAYS WITH CONFIDENCE: HOSTING WITH FOOD ALLERGIES IN MIND The holidays are an exciting time of gatherings, whether you are celebrating with family, friends or co-workers. For people managing food allergy, holiday parties also means taking a few extra steps in planning. To help manage the holidays confidently, check out these tips and visit foodallergycanada.ca/holidays for more information, including downloadable resources you can share with others. TIP 1: ASK, ASK, AND ASK! • Inquire about specific allergens to avoid: your guests may have multiple allergies, some of which may be uncommon. • Seek guidance on preparing safe food: share your menu plan and which brands may be best. • Don't hesitate to ask guests to bring their own safe food!
• Regular handwashing is crucial. • Provide individual serving utensils for buffet-style meals.
TIP 3: RECOGNIZE ANAPHYLAXIS AND ITS TREATMENT • Accidents can happen. Learn to identify signs and symptoms of anaphylaxis, a potentially TIP 2: PREPARE AND life-threatening allergic reacSERVE FOOD SAFELY tion. Visit foodallergycanada. • Cross-contamination can ca/reaction to learn more happen when a food allergen about the signs and symptoms. accidentally gets into another • Treat anaphylaxis with epifood or onto a surface or object. nephrine auto-injectors like • To help minimize risks: EpiPen® and ALLERJECT®.
Savour the Flavours of France:
Duck Confit With Honey and Rosemary Indulge in the rustic sophistication of duck confit with honey and rosemary, a French delight that brings the heartwarming tastes of the southwest to your table. The process of preparing duck confit is an art form that has been perfected over generations, resulting in tender, succulent meat that practically melts in
your mouth. The richness of the honey and the earthy depth of the rosemary elevate this dish to a new level, bringing the sweet and savoury flavours together in a way that will have everyone reaching for seconds. This sumptuous dish is a perfect centrepiece for gatherings, whether you’re hosting an intimate dinner or a festive family feast.
FRENCH DUCK CONFIT WITH HONEY AND ROSEMARY
PREP TIME: 20-30 MINUTES • COOK TIME: 2 HOURS • MAKES: 4 SERVINGS
Ingredients • 4 whole confit duck legs • 2 tbsp (30 ml) duck fat • 1 onion, chopped • 2 cloves garlic, minced • 2 large carrots, diced • 2 celery stalks, diced • ½ cup (125 ml) red wine • 1 cup (250 ml) honey • 2 tsp (10 ml) soy sauce • 2 sprigs fresh rosemary • 2 cloves garlic, skin on, lightly crushed • 8 large potatoes, skin on • 12 baby potatoes, skin on • ½ cup (125ml) fresh parsley, chopped • Salt and pepper, to taste Directions
© COURTESY OF NEWSCANADA
1 Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the duck fat and confit duck legs, browning them on all sides for approximately
5 to 7 minutes. Remove and set aside. 2 In the same pot, add the onion, garlic, carrots and celery. Sauté until the vegetables are softened, about 5 minutes. 3 Pour in the red wine and let it reduce by half; around 5 to 7 minutes. 4 Add the honey, soy sauce, rosemary sprigs and crushed garlic cloves to the pot. Stir and bring the mixture to a gentle simmer. Let it infuse for 10 minutes. 5 Return the duck legs to the pot, ensuring they are submerged in the sauce. Cover and let the mixture cook over low heat for 1½ to 2 hours until the meat becomes tender and easily falls off the bone. 6 Carefully remove the duck legs from the sauce and shred the meat using a fork. Return the shredded meat to the sauce and mix well. 7 While the duck is cooking,
preheat your oven to 375°F (190°C). Cut the large potatoes in half lengthwise. Place these potatoes, cut side down, in a large oven-safe skillet with the melted duck fat. Cook for 5 minutes until they take on a light golden hue. Transfer the skillet to the oven and roast the potatoes for 15 minutes, until they are crisp and golden. 8 In a large pot of salted boiling water, cook the baby potatoes until tender, approximately 15 minutes. Drain. 9 Once the duck is ready, arrange the roasted potatoes on a serving platter. Sprinkle them with fresh parsley, salt and pepper. 10 Serve the duck meat and sauce over the roasted potatoes. 11 Place the baby potatoes alongside the duck and roasted potatoes. 12 Garnish with chopped fresh parsley. —NC
