Garlic, Honey and Beer Caramelized Duck

• Préparation : 25 minutes
• Cuisson : 20 minutes
• Portions : 4

Ingrédients

For the boneless duck breasts
• 4 Brome Lake Ducks boneless duck breasts
• 1 teaspoon (5 ml) Chinese five-spice
• Salt and pepper to taste
For the sauce
• ¾ cup (180 ml) of microbrewery lager (such as Knowlton Co.)
• ¼ cup (60 ml) honey
• 3 tablespoons (45 ml) oyster sauce
• 2 tablespoons (30 ml) grated ginger
• 1 tablespoon (15 ml) chopped garlic
For the vegetables
• 1 tablespoon (15 ml) sesame oil
• 1 carrot, julienned
• 1/3 lb (150 g) sugar snap peas
• 3 green onions, cut into small chunks
• 3 half bell peppers in various colours, thinly sliced
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) teriyaki sauce
• Pepper to taste

Préparation

1. Preheat oven to 400 °F (205 °C).

2. In a bowl, mix the ingredients for the sauce. Set aside.

3. Pat the duck breasts dry with paper towels. Remove excess fat from the breasts.

4. Using a knife, score the skin of the breasts in a crosshatch, making sure not to cut into the flesh. Season with Chinese five-spice, then with salt and pepper.

5. In a large pan, cook the duck breasts for 5 to 7 minutes over low-medium heat, skin side down, removing excess fat from the pan as you go.

6. Turn the breasts over and continue cooking for 1 to 2 minutes over medium-high heat.

7. Turn the breasts over so that they are skin side down again. Place the pan in the oven and cook for 7 to 8 minutes, until the internal temperature of the breasts reaches 136 ° F (58 °C) on a cooking thermometer. Remove from oven.

8. Place the breasts on a cutting board. Cover loosely with aluminum foil and let sit for 5 minutes before slicing.

9. Remove excess fat from the pan, then pour the reserved sauce. Bring to a boil and simmer for 4 to 5 minutes over low-medium heat, until the sauce becomes syrupy.

10. Meanwhile, heat the sesame oil in another large pan. Cook carrots, sugar snap peas, green onions and bell peppers for 2 to 3 minutes.

11. Pour honey and teriyaki sauce into the pan. Season with pepper and continue cooking for 1 to 2 minutes while stirring.

12. Serve duck breasts with vegetables and cover with sauce.

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