Brome Lake duck chops sauté, beer caramel & ground cherries
- Preparation : 15 minutes
- Cooking : 30 minutes
- Portions : 4
- 12 Brome Lake duck chops, thawed (3 per person)
- Brome Lake duck fat or olive oil
- ¾ cup + 1 teaspoon Stella Artois beer or other white beer (Blanche de Chambly, etc)
- ½ cup (125 ml) sugar
- ½ cup (125 ml) 35% cooking cream
- 1 cup (550 ml / 1 pint) of ground cherries from Quebec (without their husks)
- 1 teaspoon medium maple syrup
- 1 teaspoon balsamic vinegar
- Fleur de sel and black pepper to taste
In a heavy saucepan over medium-high heat, bring the beer to a boil. Reduce heat to low and cook until reduced to about three quarter to obtain 1/4 cup. Add the sugar, bring to a boil and cook over medium heat, stirring the frothy mixture about 5 to 8 minutes or until golden in color. Add the cream and ground cherries. Mix. Stir over low heat until the ground cherries come apart, about 5 to 10 minutes. Remove from heat. Add maple syrup, vinegar and 1 teaspoon of remaining beer. Mix. Add fleur de sel to taste and reserve.
Remove chops from the refrigerator 10 minutes before cooking. Pat them dry with paper towels. Season both sides of meat and skin with salt and black pepper.
Heat a large frying pan (or two medium ones) with enough fat to medium-high heat. Cook the chops for 2-3 minutes per side. Finish cooking the chops by putting them skin side down to color and roast for 1-2 minutes.
Transfer to a plate and serve with the hot sauce on the side. Serve with carrots, parsnips and broccoli sautéed with orange zest, a drizzle of reduced balsamic vinegar and fresh rosemary.