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Grilled Brome Lake duck breast chops, with fresh rosemary and lemon zest

  • Preparation : 30 minutes
  • Cooking : 10 minutes
  • Portions : 4
Côtelettes de poitrine de canard du Lac Brome grillées, zeste de citron et romarin


  • 3 packages (12 each) Brome Lake duck breast chops, thawed (3 per person)
  • 15 ml (1 tbsp) Brome Lake rendered duck fat or olive oil
  • 1/2 sprig fresh rosemary, stemmed and chopped
  • 1 tbsp freshly chopped lemon zest (without the bitter white part)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fleur de sel (optional)


  1. Prepare all the ingredients.

  2. Pre-heat grill. Remove duck chops from refrigerator 15 minutes before cooking. Remove from package and lay chops flat on a large plate or tray. Pat dry using paper towels.

  3. Season both sides with salt, black pepper, rosemary and lemon zest. Coat the chops very lightly with a little rendered duck fat or olive oil on the meat part only. Grill the chops by standing them up (they can lean a little) on the skin side. Then, grill chops on medium high heat for about 2 -3 minutes per side, with colour.* Finish cooking on low heat for the last few minutes. Remove from heat, sprinkle with a little fleur de sel if desired and serve.

  4. Serve with a salad of red and yellow bell peppers, chopped celery heart, Italian parsley leaves, shavings of Parmigiano Reggiano and a lemon juice, balsamic vinegar and white truffle oil dressing.

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