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Pan-fried duck breasts with roasted root vegetables

  • Preparation : 15 minutes
  • Cooking : 25 minutes
  • Portions : 4
Poitrines de canard poêlées et légumes racines rôtis

Ingredients

  • 4 Brome Lake duck breasts
  • 6 cloves garlic
  • 2 sprigs rosemary
  • 12 carrots with tops, cut in half lengthwise and peeled
  • 6 parsnips peeled and cut in half lengthwise (or quartered, depending on their thickness)
  • 20 fine green beans, trimmed
  • 12 small onions (cipollini-type), peeled
  • 30 ml (2 tbsps.) melted Brome Lake duck fat
  • 3 shallots, finely chopped
  • 2 Spartan or Cortland apples, peeled and chopped
  • 125 ml (1/2 cup) balsamic vinegar
  • 125 ml (1/2 cup) port
  • 60 ml (1/4 cup) maple syrup
  • Salt and pepper to taste

Preparation

  1. Take the duck breasts out of the refrigerator about ten minutes before cooking.

  2. Score the skin in a crisscross pattern, without cutting the meat. Season with salt and pepper. Set aside.

  3. Preheat a frying pan to medium-high heat, grill the breasts with the skin side down for 2 minutes, then reduce the heat to medium. Crush the three remaining garlic cloves in their skins and add to the frying pan, along with two sprigs of rosemary. Cook for another 5 minutes, still skin side down, occasionally spooning the fat over the duck breasts. Turn and cook flesh side down for 5 minutes, occasionally spooning fat over the meat.

  4. For more tender meat, put the breasts on a plate, cover loosely with aluminium foil, and allow to sit for 5 minutes.

  5. Cut the breasts into 2 or 3 pieces and serve accompanied by roasted vegetables. Serve the sauce in a gravy boat.

Accompaniment

Preparing the Vegetables

  • Preheat oven to 350°F (180°C).
  • Blanch the carrots, parsnips, green beans and onions for 2 minutes in salted, boiling water.
  • Drain the vegetables, place in a baking dish with the duck fat, season and bake for 25 to 30 minutes.

 

Preparing the Sauce

  • Heat a non-stick skillet over medium heat. Add the shallots and cook for about 3 minutes.
  • Add 3 finely chopped garlic cloves and the apple pieces. Cook, stirring, for one minute.
  • Add vinegar, port and maple syrup. Bring to a boil, scraping the bottom of the pan with a wooden spoon to collect the juices.
  • Reduce heat and simmer 5 to 7 minutes or until the liquid is reduced by half.

Recipe from David Vinas, professional chef

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