Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!
Duck chops
- Cooking: 6 minutes
Inspired by artisanal butchery, our duck chop is made from duck breast and served bone-in for more flavour. The quality one inch thick cut, is suitable for all types of cooking: pan searing, in the oven, or on the BBQ.
Ingredient
Duck breast
Preparation
Defrost meat in refrigerator overnight. Remove meat from refrigerator 10 minutes before cooking. Remove from packaging and pat dry.
Pan seared
- Season both sides and exterior skin with salt and pepper.
- In a large sauté pan over low heat, stand the chops on the skin side, then increase to medium-high heat to brown the outer edge and obtain a golden color.
- Continue cooking meat on each side for 2-3 minutes or until the meat is cooked and still pink inside.
- Serve immediately.
BBQ
- Preheat the barbecue at maximum heat.
- Season both sides and exterior fat of meat with salt and pepper.
- Add a very little olive oil or duck fat to each side of the meat.
- Begin cooking the chops by standing them on the skin side to brown the outer edge and obtain a golden color.
- Continue cooking meat on each side for 2-3 minutes or until the meat is cooked and still pink inside.
- Serve immediately.
Tips and tricks
Duck meat is at its best when served pink. To avoid the fat ignites when cooking on the BBQ, place an aluminum pan between the grill and the fire.