Stuffed Duck Breasts in Dijonnaise Sauce
- Preparation : 15 minutes
- Cooking : 14 minutes
- Portions : 4
- 4 Brome Lake duck breasts
- 4 slices of prosciutto
- 125 ml (½ cup) old cheddar, grated
- 160 ml (2/3 cup) 15% cooking cream
- 60 ml (¼ cup) duck stock or chicken stock
- 30 ml (2 tbsp) dried French shallots, chopped
- 15 ml (1 tbsp) whole-grain mustard
- 60 ml (¼ cup) white wine
Preheat the barbecue on medium-high.
Using a knife, make shallow incisions in the skin of the duck breasts in a grid-like pattern, taking care not to cut into the flesh.
Cut the breasts in half horizontally without slicing all the way through. Stuff the duck breasts with the prosciutto and cheddar. Keep the breasts closed using toothpicks or tie them with kitchen twine. Season with salt and pepper.
Turn off one of the barbecue burners. Place the breasts skin side down on the oiled barbecue grill, above the lit burner. Close the lid and cook for 3 to 4 minutes. Turn the breasts over and continue cooking for 2 minutes.
Move the duck breasts to the side with the burner off, but do not turn them over. Close the lid and continue cooking for 8 to 9 minutes.
Transfer the duck breasts to a cutting board. Cover loosely with a sheet of aluminum foil. Let stand for 5 minutes before slicing.
While the duck cooks, heat a drizzle of olive oil in a small saucepan over medium heat. Sauté the shallots for 1 minute.
If desired, add the white wine to the pan and simmer until the wine has reduced by half.
Add the mustard, cooking cream and duck stock. Season with salt and pepper. Bring to a boil.
Divide the stuffed duck breasts between plates and drizzle with the sauce.