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Duck Bib Steak with Scallions and Sherry Sauce

  • Preparation : 25 minutes
  • Cooking : 12 minutes
  • Portions : 4
recette de bavette de canard


  • 4 skinless Brome Lake duck breasts
  • Duck fat or butter
  • Marinade (See Accompaniment)


  1. Score the flesh on the top of the duck breasts in a cross-wise pattern. Place the meat in a large airtight freezer bag, and pour the marinade into the bag. Remove as much air as possible from the bag and seal it. Refrigerate duck breasts for 1 to 3 days, according to your taste and available time. However, the longer they marinate, the more flavourful the steak will be.

  2. Remove the steaks from the bag and sponge dry using paper towel.

  3. Pre-heat the oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat, adding a little duck fat. When the skillet is very hot, add the bib steaks and brown for 2 to 3 minutes. Turn them over and brown the other side for 2 minutes. Transfer to the oven and bake for 7 to 8 minutes, for medium rare steak.

  4. Remove the skillet from the oven and drain most of the excess fat. Remove the bib steaks and set aside for 5 minutes, covered loosely with aluminum foil. Place the skillet on a stove-top burner. Pour the rest of the marinade into the pan and deglaze for 1 minute over high heat, scraping off the cooking juices. Remove from heat and set aside.

  5. Serve the duck bib steak sliced, drizzling the rest of the marinade on top. Serve with chive mashed potatoes and roasted Brussels sprouts.



  • 60 ml (4 tbsp) Sherry vinegar
  • 45 ml (3 tbsp) olive oil
  • 2 garlic cloves, minced
  • 3 to 4 finely chopped scallions
  • 15 ml (1 tbsp) Worcestershire sauce
  • 15 ml (1 tbsp) freshly grated ginger
  • Fleur de sel and freshly ground black pepper

Place all ingredients in an airtight container, adding salt and pepper to taste. Whisk and use immediately to flavour red meat and poultry.

Recipe developed by Nicolas Vallée, professional chef

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