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Grilled duck breasts and warm roasted chickpea salad

  • Preparation : 35 minutes
  • Cooking : 81 minutes
  • Portions : 4
salade canard grillé


  • 4 boneless Brome Lake duck breasts
  • Salt and pepper to taste
  • Fleur de sel to taste
  • 12 spears of asparagus
  • 3 corn cobs; husked
  • ½ small eggplant; sliced
  • 1 red bell pepper cut into quarters
  • 750 ml (3 cups) baby spinach
  • For the roasted chickpeas
  • 1 (540 ml) can of chickpeas, rinsed, drained and thoroughly dried
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) brown sugar
  • 15 ml (1 tbsp) barbecue seasoning
  • For the dressing
  • 60 ml (¼ cup) freshly chopped parsley
  • 60 ml (¼ cup) sesame oil
  • 45 ml (3 tbsp) mayonnaise
  • 30 ml (2 tbsp) fresh lemon juice
  • 15 ml (1 tbsp) Dijon mustard
  • Salt and pepper to taste


  1. Preheat the barbecue to medium-high (about 220 °C – 425 °F).

  2. In a bowl, mix the roasted chickpea ingredients.

  3. Spread the chickpea mixture on an aluminium tray. Turn off one of the barbecue burners. Place the aluminium tray above the burner that is off for indirect cooking. Cook for 55-65 minutes, stirring gently every 10-12 minutes, until chickpeas are golden brown and crispy. Remove from barbecue and let cool.

  4. About 15 minutes before cooking, take the duck breaks out of the refrigerator to let them reach room temperature. Pat the breasts dry with a paper towel and, if desired, remove the white membrane.

  5. Trim the excess fat around the breasts. Using a knife, make checkered incisions on the skin of the breasts, making sure to not pierce the flesh. Add salt and pepper.

  6. When ready to cook, heat only one side of the barbecue on high (around 245 °C – 475 °F).

  7. On the hot, oiled barbecue grill, place the breast skin side down on the lit side of the burner. Cook 3-4 minutes, rotating breasts 45 ° halfway through cooking to obtain a grid pattern.

  8. Move the breasts to the off side of the burner, skin side down. Close the lid and keep cooking for 8-10 minutes.

  9. Return the breasts to the lit side of the burner. Continue cooking with the lid open, flesh side down on the grill, about 2 minutes or until the internal temperature of the meat reaches 58 °C (137 °F) on a cooking thermometer. The breasts should be moderately firm to the touch and still pink on the inside. Transfer the breasts to a plate and cover loosely with aluminium foil. Let stand for 5-10 minutes. Sprinkle with the fleur de sel.

  10. In a salad bowl, mix the dressing ingredients.

  11. Brush the asparagus, corn on the cob, eggplant and bell pepper with a third of the dressing.

  12. Place the vegetables on the hot, oiled barbecue grill. Cook the cobs 10-12 minutes. Cook the other vegetables for 4-5 minutes, turning them several times while cooking.

  13. Using a knife, remove the corn from the cob. Cut the asparagus into sections and chop the pepper and eggplant. Cut the duck into thin slices.

  14. Place the grilled vegetables in the salad bowl containing the rest of the dressing. Add the spinach and stir. Divide the salad between the plates. Top with roasted chickpeas and the sliced duck breast.

Tips and tricks

Fabulous duck breast

The duck breast from Quebec company Brome Lake Ducks is extremely versatile! It can be grilled, roasted, pan-fried or candied. Depending on the mood, it can be served hot, room-temperature or chilled. From a nutritional standpoint, it offers the significant advantage of being both high in protein and low in calories: in fact, each 100g serving of skinless duck breast contains18g of protein and as little as 90 calories. Duck breast is also a great way to get your fill of iron and omega-6 polyunsaturated fatty acids. In short, it’s got everything you need.

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