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Chipotle Duck Steak on Hummus, Chickpeas and Grilled Peppers

  • Preparation : 15 minutes
  • Cooking : 15 minutes
  • Portions : 4


    For the chickpeas
  • 1 can of chickpeas
  • 2 red peppers, coarsely chopped
  • 1 onion, finely chopped
  • 45 ml (3 tbsp) olive oil
  • Salt to taste
  • For the duck
  • 4 Brome Lake duck breasts
  • 20 ml (4 tsp) chipotle spice blend (or use a Cajun spice blend)
  • Salt to taste
  • For serving
  • 180 ml (3/4 cup) store-bought hummus


  1. Preheat the barbecue, lighting the fire on one side only at maximum heat.

  2. Mix the chickpeas, peppers, onion, and olive oil in a large cast iron pan. Add salt to taste.

  3. Place the pan of chickpeas on the barbecue, over the side with the flame, and cook for 10 minutes, stirring occasionally. Keep warm.

  4. Duck
  5. Take the duck breasts out of the refrigerator and let them sit at room temperature for about 15 minutes before cooking.

  6. Sponge the breasts dry with paper towel.

  7. Remove the elastin membrane from the breasts if desired and cut off any excess fat.

  8. Make checkerboard incisions on the skin of breasts without piercing the flesh.

  9. Sprinkle salt and the chipotle spice blend on both sides of the breasts.

  10. Grill the duck breasts over direct heat (side of the grill with the burner on) for 2 minutes, starting skin side down and turning the breasts over once.

  11. Continue cooking over indirect heat with the lid closed, skin side down on the grill, for 8 to 10 minutes.

  12. Finish cooking the breasts over direct heat with the lid open, with the flesh side down, for about 2 minutes or until an internal temperature of 58°C (136 °F) is reached. The breasts should be moderately firm to the touch and still pink inside.

  13. Remove the breasts from the grill and let stand for 5 to 10 minutes under a sheet of aluminum foil before slicing.

  14. Spread hummus on the bottom of the plate, lay the duck breast on top, and then top with the chickpea and vegetable mixture. Serve immediately.

Recipe developed by Julie Zyromski
Photo credit : Patricia Brochu

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