Brome Duck Breast Rolls with Mushroom-Maple Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 25 min |
| Total: | 1 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 2 Brome Lake duck breasts
- 3 Tbsp. (45 mL) butter*, melted
- 8 sheets of phyllo
- As needed Irresistibles extra-virgin olive oil*
- 1/4 cup (60 mL) minced shallots
- 7 oz. (200 g) oyster mushrooms, coarsely chopped
- 1/3 cup (80 mL) maple syrup*
- 2 Tbsp. (30 mL) dry white wine
- 1 Tbsp. (15 mL) Irresistibles balsamic vinegar*
- 1 cup (250 mL) demi-glace
- Salt and pepper to taste
Preparation
Preheat oven to 350°F (180°C).
In a skillet, brown duck breasts.
On a baking sheet, arrange breasts skin-side up.
Roast 5 minutes. Remove and refrigerate breasts for about 10 minutes.
Cut breasts in two lengthways.
Brush a phyllo sheet with melted butter and top with another sheet.
Place a half breast at the edge of the sheet, and roll up the sheet. Seal the ends of the roll.
Repeat with remaining six sheets of phyllo and 3 pieces of duck.
Bake 10 - 15 minutes for medium doneness. Set aside.
In the same skillet, heat a little oil and, stirring constantly, cook shallots and mushrooms, without colouring.
Pour in maple syrup and reduce over high heat.
Deglaze with white wine and balsamic vinegar and reduce some more.
Add demi-glace. Season to taste.
Slice duck rolls diagonally.
Spoon a little sauce over the bottom of the plates, lay sliced duck roll on top of it and serve with pan-fried small new potatoes.
Suggestion
Magret : breast of a force-fed duckBreast: breast of a non-force-fed duck
Preserved leg (confit): meat cooked in its own fat: ideal for stews (cassoulet) or a quick salad.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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