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Duck tournedos with artichokes

  • Preparation : 10 minutes
  • Cooking : 15 minutes
  • Portions : 3


  • 2 Brome Lake duck breasts
  • 2 Tbsp. duck fat
  • 500g artichoke hearts, canned
  • 3 Tbsp. chives, chopped
  • 50 ml cognac
  • 3 Tbsp. orange zest
  • 80g lettuce sprouts


  1. Rinse duck breasts and pat dry with paper towel. Cut each breast in 3 equal pieces. Place2 pieces of duck breasts face to face, with skin on the exterior, tournedos-style. Attach 2 pieces together with wooden skewers.

  2. In a pan, melt duck fat. Add tournedos and brown on all sides. Add artichoke hearts and chopped chives. Cook 2 minutes. Add cognac and orange zest. Lower heat and cook 8 minutes.

  3. To serve, place a tournedos on each plate. Garnish with lettuce sprouts. Serve with artichokes and pan juices.

Wine Suggestion

Shiraz de Barossa Valley – rouge

Backed by aromas of gingerbread and herb bouquet, this rich dish commands a fleshy and aromatic wine. Choose a Shiraz from the Barossa Valley in Australia for its concentration, aromatic intensity and structure that will envelop the spatchcock style duck.

Light fruity wines cannot hold their weight against this dish with its “sugary” hints because they would taste too sharp. A dose of “mellowness” is required, resulting in a touch of sweetness in the wine, a characteristic generally found in wines from hot regions such as the Barossa Valley.

Servez à 16-18 °C

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