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Sautéed Duck with Apples and Ginger

  • Preparation : 25 minutes
  • Cooking : 15 minutes
  • Portions : 6-8
sauté de canard


  • 2-3 Brome Lake duck breasts
  • Salt and pepper
  • Chinese five-spice
  • 2 medium carrots, peeled
  • 23 mL (1½ tbsp) grape seed oil or duck fat
  • 1 large Spanish onion or white onion, cut in half and sliced
  • 1 red pepper, trimmed and cut into strips
  • 2 Quebec apples (Spartan, McIntosh or Empire), peeled and sliced
  • 45 ml (3 tbsp) fresh ginger, peeled and thinly sliced
  • Mirin or rice vinegar
  • Soy or teriyaki sauce
  • 4 green onions, cut diagonally into 2.5 cm (1 in) slices
  • Toasted sesame seeds


  1. Remove the skin from the duck breasts and remove as many nerves as possible. Cut into thin strips and season with salt, pepper and the Chinese five-spice.

  2. Using a peeler, thinly slice the carrots, then set aside along with the duck.

  3. Heat the oil or duck fat in a large skillet on medium high heat, then sauté the duck for 5 minutes, stirring.

  4. Add the carrots, onion and pepper and continue cooking for 2-3 minutes. Add the apples and ginger, and cook 3-4 minutes more. Douse with the Mirin and soy sauce to taste, and mix.

  5. Add the green onions and sesame seeds and remove from the heat. Season with pepper and adjust seasonings as needed, adding a little more Mirin or soy sauce. Serve immediately on egg noodles or white rice.

Recipe developed by Nicolas Vallée, professional chef

Tips and tricks

Ideally, this dish should be served immediately after cooking so that the vegetables and apples stay crispy.

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