Using a knife, score the skin of the duck breasts in a crisscross pattern every 2 cm (3/4"), taking care not to cut into the meat.
Preheat one of the barbecue burners on high and oil the grill. Place the duck breasts, skin side up, over the lit burner and cook for a minute and a half, turning once.
Move the duck breasts to a spot over an unlit the burner for indirect cooking, placing them skin side down on the grill. Close the lid and cook for 13 to 18 minutes. Note: Cooking time may vary, depending on the outside temperature and the power of the barbecue.
Salt the duck breasts, then place a slice of brie on each of them. Close the lid and continue cooking for about 1 more minute, until the cheese starts to melt.
Remove the duck breasts from the barbecue and cover loosely with a sheet of aluminum foil. Let stand for 5 minutes.
Meanwhile, combine the strawberries with the red onion, olive oil, balsamic vinegar and maple syrup in a bowl. Add salt and pepper. Serve with the duck breasts.
Vegetable spirals sautéed in butter with herbs
Put 3 carrots, 2 parsnips and 2 zucchinis through a spiral cutter. In a large saucepan of boiling salted water, cook the carrots and parsnips for about 45 seconds. Add the zucchini and cook for 10 to 15 seconds. Drain. In a large frying pan, melt 30 ml (2 tbsp) butter over medium heat. Cook the vegetables for 1 to 2 minutes, stirring occasionally. Add 15 ml (1 tbsp) chopped parsley and 15 ml (1 tbsp) chopped basil. Salt and pepper. Mix gently.
Recipe developed by Pratico-pratiques.com
