Duck Breast Cooking Method - Canards du Lac Brome

Total	0.00$

12 minutes

Take the duck breasts out of the refrigerator and leave at room temperature for approximately 15 minutes before cooking.
Pat dry with a paper towel. Remove silver skin if desired. Trim excess fat from around the duck breasts. Make incisions on the skin in a crosswise pattern, without cutting into the meat. Season both sides with salt and pepper.
Preheat a frying pan to medium-high heat, grill the breasts with the skin side down for 2 minutes.
Reduce the heat to medium. Crush three garlic cloves in their skins and add to the frying pan, along with two sprigs of rosemary.
Cook for another 5 minutes skin side down, occasionally spooning the rendered fat over the duck breast.
Turn and cook flesh side down for 5 minutes or until it reaches an internal temperature of 58°C (137°F), occasionally spooning rendered fat over the breast. The breast should be medium firm to the touch and still pink inside.
Remove the duck breast from the pan and place on a plate. Let stand for 5 minutes, loosely covered with a piece of aluminum foil.
Slice slanted or serve whole. Season with “fleur de sel” to taste.

12 minutes

Preheat the barbecue by turning on only one burner at maximum heat.
Grill the boneless duck breast on direct heat (open burner side), skin side down, for 2 minutes, turning once.
Continue cooking on indirect heat, with closed cover, skin side down, for 8 to 10 minutes.
Finish cooking on direct heat with open cover, meat side down, for approximately 2 minutes.
Remove breast from the grill and let rest 3 to 4 minutes before slicing, wrapped in aluminum foil. This allows the meat fibres to relax, making for a juicier and more tender product.