Recipe #1731
Duck Breast and Red Wine Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 15 min |
| Total: | 2 h 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 Brome Lake duck breasts
- 1 Tbsp. (15 mL) cornstarch mixed with 2 Tbsp. (30 mL) cold water
- Marinade
- 1 cup (250 mL) red wine
- 1 tsp. (5 mL) black pepper
- 2 cloves garlic, minced
- 1/2 tsp. (2 mL) cinnamon
- 4 cloves
- 4 Tbsp. (60 mL) Selection olive oil*
- Salt and pepper to taste
Preparation
Mix marinade ingredients together in a big bowl. Set aside 1/2 cup.
Score duck breasts’ skin with a knife and marinate for 2 to 4 hours.
Drain duck breasts and pat dry with paper towels.
Brush duck breasts with oil. Grill over high heat 5-7 minutes per side.
Heat reserved marinade and thicken with cornstarch.
Slice thin and serve.
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!
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Grilled Duck Breast with Balsamic Vinegar
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