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Steak Spiced Duck Steaks with Carrot Fries

  • Preparation : 30 minutes
  • Cooking : 20 minutes
  • Portions : 4
steak de canard frites

Ingredients

  • 4 Brome Lake Ducks boneless duck breasts
  • 20 ml (4 tsp) steak spice
  • 15 ml (1 tbsp) freshly chopped thyme
  • For the carrot fries:
  • 80 ml (¹⁄3 cup) duck fat
  • 6 carrots, cut into sticks
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • For the demi-glace sauce:
  • 15 ml (1 tbsp) butter
  • 125 ml (½ cup) dried French shallots, chopped
  • 15 ml (1 tbsp) pink peppercorns
  • 125 ml (½ cup) maple whiskey liqueur (such as Sortilège)
  • 375 ml (1½ cup) demi-glace sauce
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to 205 °C (400 °F).

  2. Let the duck breasts rest for 15 minutes at room temperature before cooking.

  3. Place the duck fat in a microwave-safe bowl. Melt the duck fat in the microwave.

  4. Add the carrots, thyme sprigs and bay leaf to the bowl. Season with salt and pepper, and stir.

  5. Spread the carrot mixture on a baking sheet lined with parchment paper. Bake in the oven for 20 to 25 minutes, stirring halfway through. Remove from the oven and set aside.

  6. Meanwhile, pat the duck breasts with a paper towel. Trim any excess fat from the breasts. Using a knife, cut a criss-cross pattern into the skin of the duck breasts, taking care not to pierce the meat. Season both sides of the breasts with the steak spice and thyme.

  7. In a pan, sear the duck breasts for 2 minutes over medium-high heat, skin side down.

  8. Reduce the heat to medium. Continue cooking for 5 minutes, basting the breasts with the fat during cooking.

  9. Turn the breasts over, skin-side up, and continue cooking for 5 minutes, basting the breasts with the fat during cooking, until a cooking thermometer inserted into the meat reads an internal tempera-ture of 58°C (136°F). The duck breasts should be moderately firm to the touch and still pink inside.

  10. Transfer the duck breasts to a cutting board and cover loosely with aluminum foil. Let stand for 5 minutes before slicing the breasts on the diagonal.

  11. In a saucepan, melt the butter over medium-low heat. Sauté the shallots and pink peppercorns for 1 to 2 minutes.

  12. Add the whiskey liqueur to the saucepan and heat until the liquid has reduced by half.

  13. Add the demi-glace and bring to a boil. Season with salt and pepper. Simmer for 4 to 6 minutes on medium heat until the sauce has thickened. If desired, strain the sauce over a bowl through a fine strainer.

  14. Serve the duck steaks with the sauce and the carrot fries.

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