English Duck Medallions

• Préparation : 35 minutes
• Cuisson : 11 minutes
• Portions : 4

Ingrédients

• 4 Brome Lake duck breasts
• 4 bacon slices
• Ground 3-pepper mix
• Worcestershire sauce

Préparation

1. Servings: 4
   Preparation time: 35 minutes
   Marinating time: 3 to 24 hours
   Cooking time: 11 minutes

2. Cut off the bit of excess skin protruding from the duck breasts. Cut the breasts in half lengthwise, then wrap each piece of duck with a bacon slice while shaping them into medallions. Secure the medallions with string.

3. Place them on a large plate and season each side with the 3-pepper mixture. Sprinkle generously with Worcestershire sauce, then place uncovered for 3 to 24 hours in the refrigerator, turning them over a few times.

4. Take the duck out of the refrigerator 60 minutes before cooking.

5. Pre-heat the oven to 180 °C (350 °F). Preheat a large ovenproof skillet over medium-high heat. When the skillet is very hot, add the duck medallions, skin side down, and sear for 2 to 3 minutes.

6. Turn them over and sear the other side for 2 minutes. Transfer them to the oven and bake for 6 minutes (for medium rare).

7. Remove the skillet from the oven and let the medallions stand for 5 minutes on a serving platter, loosely covered with aluminum foil.

8. Serve 1 to 2 medallions on each plate, with Worcestershire sauce drizzled on top. Serve with buttery garlic spaghetti squash and julienned red pepper.

Recipe developed by Nicolas Vallée, professional chef