Recipe #1730
Duck Breast Rougemont
| Preparation: | 15 min |
| Marinating/Waiting: | 3 h |
| Cooking: | 15 min |
| Total: | 3 h 30 min |
4 - 6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 to 6 Brome Lake duck breasts, skinless or not
- 1 1/4 cups (310 mL) unsweetened apple juice
- 1 1/4 cups (310 mL) water
- 2 tsp. (10 mL) ground cloves
- 2 tsp. (10 mL) dried oregano
- 1/2 tsp. (2 mL) black pepper
- To taste salt
Preparation
Score duck breasts’ skin with a knife.
Arrange breasts in a shallow baking dish, skin side down.
Mix marinade ingredients together in a bowl. Set ½ cup aside for basting.
Pour over duck. Cover and refrigerate 3 to 4 hours.
Grill 5 to 7 minutes per side, basting from time to time with reserved marinade.
Suggestion
* 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!
Recipe suggestions
- Brome Duck Breast Rolls with Mushroom-Maple Sauce
- Duck Confit
- Brome Duck Breast With Wine And Balsamic Vinegar Sauce
- Grilled Duck Breast with Balsamic Vinegar
- Duck Breast with Brandy Sauce
- Duck Breast and Red Wine Sauce
- Duck Rillettes
- Potato Chips and Chocolate-dipped Duck Breast Hors d’oeuvres
- Duck Breast à l’Orange with Ginger and Celeriac Purée
- Duck Breast and Asparagus Salad with Raspberry Dressing
Grilled Duck Breast with Balsamic Vinegar
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