ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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DUCK TRUCK’S DUCK SAUSAGES

Exil cheese served on potato alight with Mystique cider accompanied with ketchup.

Prepared by Chef Thierry.

Recette - Saucisses au canard du Duck Truck – Cidrerie du Minot

SAUSAGE INGREDIENTS

  • 1 kg duck (preferably boneless thighs)
  • 250 g fat pork
  • 17 g salt
  • 4 g pepper
  • 1 tbsp old-style mustard
  • 2 meters of casings
  • 2 oz Mystique cider
  • A pinch of garlic powder and onion powder
  • 1 whole egg
  • House ketchup
  • Fresh parsley

ALIGOT INGREDIENTS

  • 5 cups peeled and cut potatoes from La Caravane des Cultures
  • 1/2 cup cream
  • 4 cloves of chopped garlic
  • 1/4 cup butter
  • 1/4 cup mild
  • 1/2 lb Exil cheese (Fromagerie Métayer)
  • Salt and pepper

SAUSAGE PREPARATION

  • Cut the duck and pork into cubes about 2 cm and refrigerate them.
  • Rinse the casings to extract the salt and let sit in lukewarm water for at least 30 minutes.
  • Put the cubes of duck and pork into a grinder.
  • Take the meat mixture and season it with salt, pepper, garlic powder, onion power, Mystique cider, egg, and mustard.
  • Rinse the casings one last time and make a knot at the end.
  • Thread the casings on the exit cone of the mill and emboss.
  • Every 10 cm, turn the casing several times to obtain the sausage form and so on.
  • Serve the sausages accompanies with aligot, a spoonful of ketchup, and fresh parsley.

ALIGOT PREPARATION

  • Cook the potatoes in a pot of salted boiling water until tender.
  • In another pot, bring cream and garlic to a boil.
  • Let it infuse for a couple of minutes and then remove the garlic.
  • Strain.
  • Mash the potatoes with butter with a pestle or a potato masher.
  • Incorporate the garlic cream and the milk and mix until it becomes a homogeneous mixture.
  • Add the cheese into the mix and heat to obtain an elastic consistency (add milk as needed).
  • Salt and pepper to taste.

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