Made from tender duck breast, our tournedos has less fat and is pre-notched to facilitate cooking. It can be cooked to your liking; pan seared, in the oven or on the grill. An original product that you will adopt instantly! Tell us what you think?
Defrost meat in refrigerator overnight. Remove meat from refrigerator 10 minutes before cooking. Remove from packaging and pat dry.
Preheat oven to 375°F (190°C).
Season both sides and exterior skin of the meat with salt and pepper. Heat pan with a very little olive oil on medium high heat. Sear meat for 2 minutes on one side. Drain excess fat from pan and turn meat over carefully.
Transfer to middle rack of oven and cook for 6-8 minutes or until meat is cooked and still pink and juicy inside.
Remove from oven. Drain fat. Brown skin by standing meat in pan on side and browning skin evenly all around for 1-2 minutes on medium high heat.
Transfer to a plate and rest for 1-2 minutes, loosely covered with aluminum paper. Remove string and serve.
Preheat the barbecue at maximum heat.
Season both sides and exterior skin of meat with seasoning. Add a very little oil on meat sides only.
Place on grill and cook for 3-4 minutes on direct heat. Turn meat and continue to cook for 3-4 minutes with cover closed. Open cover and finish cooking by standing meat on side. Cook skin to crisp evenly for 2 minutes.
Transfer to a plate and rest 1-2 minutes, loosely covered with aluminum foil. Remove strings and serve.
Tips and tricks
Duck meat is at its best when served pink. To avoid the fat ignites when cooking on the bbq, place an aluminum pan between the grill and the fire.