Duck Steak over Caraway Roasted Fall Vegetables
- Preparation : 25 minutes
- Cooking : 30 minutes
- Portions : 4
- 500 g Brussels sprouts, halved lengthwise
- Florets from ½ a cauliflower
- 4 large carrots, cut into small pieces
- 15 ml (1 tbsp) caraway seeds
- 15 ml (1 tbsp) Worcestershire sauce
- 80 ml (⅓ cup) olive oil
- 30 ml (2 tbsp) maple syrup
- 45 ml (3 tbsp) Dijon mustard
- Generous amount of salt and pepper
- 4 duck breasts from Brome Lake Ducks
- 2 apples, cut into small cubes
- 30 ml (2 tbsp) light brown sugar
- 3 ml (½ tsp) salt
- 3 ml (½ tsp) ground pepper
- 30 ml (2 tbsp) apple cider vinegar
Preheat the oven to 220 °C (425 °F).
In a large bowl, combine the caraway seeds with the Worcestershire sauce, olive oil, maple syrup, mustard, salt and pepper.
Add the vegetables and toss to coat thoroughly.
Transfer to a baking sheet lined with parchment paper and roast for 20 to 30 minutes, until the vegetables are golden brown and tender.
In the meantime, prepare the duck steak.
In a bowl, toss the apples cubes with the brown sugar. Set aside.
Pat the duck breasts dry on both sides with a paper towel.
Using a very sharp knife, make X-shaped incisions about 8 mm deep into the fat of the breast, without piercing the flesh.
Season the duck breasts with salt and pepper, on the flesh side only.
In a skillet over medium heat, sear the duck breasts fat side down first, until the skin becomes golden brown and crispy, about 5 minutes.*
Drain any duck fat that has accumulated in the pan, and then add the sugared apple pieces to the pan.
Cook for about 3 minutes and then deglaze with the apple cider vinegar. Allow the vinegar to evaporate completely, watching out for splatters from the pan. Set the apples aside.
Turn the duck over and cook flesh side down for 5 more minutes.
Transfer the duck to a plate and cover loosely with aluminum foil. Allow the duck to rest for at least 5 minutes.
Slice the duck breasts lengthwise (into 2 pieces) and lay them on the roasted vegetables. Top with the caramelized apples.
Generously season the apples and duck with salt and pepper.
*The duck breast is sufficiently caramelized once the fat easily comes off the pan. If there is any resistance, it is because it has not yet caramelized to perfection.
Recipe developed by Julie Zyromski
Photo credit : Chloé Crane-Leroux