Brome Duck Breast With Wine And Balsamic Vinegar Sauce

Brome Duck Breast With Wine And Balsamic Vinegar Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 1:00 Total Time


Add all
  • 2

    duck breasts

  • 3 Tbsp.
    (45 mL)

    butter, melted

  • 8

    of phyllo

  • as needed extra virgin olive oil

  • 1/4 cup
    (60 mL)

    minced shallots

  • 1/3 cup
    (80 mL)

    Maple syrup

  • 2 Tbsp.
    (30 mL)

    dry white wine

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 1 cup
    (250 mL)


  • Salt and pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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