Cooking time

Your cart is currently empty.

Voir nos produits

Duck steaks and root vegetables with Kumquat Crush x Gurky hot sauce

  • Preparation : 30 minutes
  • Cooking : 20 minutes
  • Portions : 4
steak de canard


  • 4 Brome Lake boneless duck breasts
  • 1 bottle Kumquat Crush x Gurky hot sauce from La Pimenterie
  • 12 multi-coloured carrots, cut in half lengthwise
  • 1 package (250 g) beet puree
  • 15 ml (1 tbsp) rendered duck fat
  • Salt and pepper to taste


  1. Preheat the oven to 190 °C (375 °F).

  2. Let the duck breasts sit for 15 minutes at room temperature before cooking.

  3. Place the duck fat in a microwave-safe bowl and melt in the microwave.

  4. Add the carrots to the bowl. Season with salt and pepper, and toss.

  5. Place carrots on a baking sheet lined with parchment paper. Bake in the oven for 20 to 25 minutes, turning halfway through. Remove from the oven and set aside.

  6. Heat the beet puree according to package instructions. Set aside.

  7. Meanwhile, pat the duck breasts dry with a paper towel. Trim any excess fat from the breasts. Using a knife, cut a criss-cross pattern into the skin of the duck breasts, taking care not to pierce the meat. Season with salt and pepper.

  8. Gently heat an oven-safe skillet on low. Place the breast in the skillet, skin side down, and cook on medium heat, without touching for 8 to 10 minutes. Drain melted fat from the pan as needed during cooking.

  9. Turn the duck breast over in the pan. Transfer to the oven and continue cooking for 8 to 10 minutes, or until it reaches an internal temperature of 58°C (137°F). The breasts should be moderately firm to the touch and still pink inside.

  10. Remove the duck breasts from the oven and place on a tray or plate. Let stand for 5 minutes, loosely covered with sheet of aluminium foil.

  11. With a large spoon, spread the beet puree aesthetically on the bottom of the plates. Lay the sliced duck breast and carrots on top. Drizzle duck steaks with Kumquat Crush sauce to taste.

Recipe developed in collaboration with La Pimenterie (Photo credit: Frédérique Ménard-Aubin)

    Leave a Reply

    Your email address will not be published. Required fields are marked *