MARNIE’S MARGARITA

A Canadian Spin On A Mexican Classic

Add Canadian maple syrup to sweeten the margarita. It adds a clean refreshing taste, but if you prefer, you can easily make your own simple syrup at home by mixing equal parts of white sugar and water, and boiling until the sugar is dissolved.

Ingredients

 6 oz Tequila

 2 oz Cointreau

 12 oz freshly squeezed lime juice

 2 oz maple syrup or simple sweetener

Method

1 Fill your cocktail shaker about half full with either cubed or crushed ice. Add the ingredients and give it all a good shake.

2 Serve in a tumbler glass. Pour a little salt into a shallow plate, use a wedge of lime to moisten the rim of the glass, and then rub the glass into the salt so that it sticks to the rim. Serve with a generous garnish of lime!

LOONDOCKS CHEF’S TIP

We prefer to serve duck no more than medium rare, or the duck may become tough and chewy. We remove from the oven when the duck reaches an internal temperature of 120 F. After resting, the duck will be a perfect medium rare.

Ingredients

 3 - 4 Fresh Duck Breasts

 6 tbsp Wild Blueberries

 6 tbsp Honey

 6 oz Balsamic Vinegar

 Salt and Pepper

Serves 4

Wild Blueberry Gastrique

1 Simmer the wild blueberries and honey in a small pot for 3 - 4 minutes on medium-high until the sugar begins to caramelize.

2 Add the balsamic vinegar. Boil and simmer until reduced by half, or to desired thickness.

3 The sauce should be tangy and acidic, with a mild sweetness. Add more honey if desired.

4 Set aside until ready to use. Serve warm.

Cooking The Duck Breast

5 Trim the fat cap of the duck breast down to around 3 – 5 mm thick. Also trim off any fat, veins and silver skin on the flesh side of the breast, as these parts will be chewy once cooked. Score the fat cap by making 8 - 10 diagonal, perpendicular slices partially into the fat, but not all the way through.

6 Preheat frying pan to medium-high (do not add any oil, the natural duck fat will provide enough lubricant). Add salt to the skin of the duck breast, and season the flesh side with both salt and pepper. Place the duck in the frying pan, skin side down, for 2 - 3 minutes until the skin is crispy all the way through.

7 Once the skin is crispy, flip the duck breast and pan sear the flesh side for 30 seconds.

8 Finish cooking by roasting the duck breast in the oven at 400 F for around 6 - 8 minutes (depending on size) or until desired temperature is reached. Let rest for 3 - 4 minutes before slicing (rest in a warm place, or covered in foil). Serve immediately once sliced.

9 Serve with fingerling potatoes and fresh seasonal vegetables.

ALL GUILDS/23

May 6 - June 4, 2023

This annual exhibition celebrates the guilds who make, learn, share, and teach at the Art Gallery of Burlington with Arts Burlington including the Burlington Fine Arts Association, Burlington Handweavers and Spinners Guild, Latow Photographers Guild, Burlington Potters Guild, Burlington Rug Hooking Craft Guild, and the Burlington Sculptors and Carvers.

Akash Inbakumar Era of the Moon: Phases

June 2 - September 17, 2023

Era of the Moon: Phases connects the body to the cyclical nature of the moon and its tidal lock to the earth. Inbakumar’s interdisciplinary practice uses installation, costumes, and performance to explore ideas of world-building, mythology, and kinship. Entering partnerships with multiple mediums, tools, and processes, they build a world where craft objects play the role of carrying family lineage and storyteller. Live performance of Era of the Moon: Phases is set on the full moon in Sagittarius on Sunday June 4, 6 - 7:00 pm outside of the AGB featuring Akash Inbakumar (Dancer), Sofi Gudiño (Choreographer/Dancer) and Cindy Adhiambo Ochieng (DJ/Composer).

Living Library

January 2023 – January 2024

Living Library program is a year-long initiative with rotating and overlapping artists and authors’ projects, which provides free and equitable access to events, a maker space, books, and room to sprawl. Like a library, it encourages the exchange of a broad range of human knowledge, experience, traditions, and ideas in a welcoming and supportive environment. It is an all-ages, flexible space designed for sharing resources and stories through resting, writing, reading, listening, and looking.

The AGB is generously supported by the Ontario Arts Council, Ontario Trillium Foundation, and the Canada Council for the Arts. AGB’s learning programming has been generously supported by The Burlington Foundation and The incite Foundation for the Arts.

40 years of the collection

June 16 – October 8, 2023

Opening Reception, June 15, 6:00 – 7:00 pm

Opening Reception, June 15, 6:30 - 8:00 pm