Duck Breast and Red Wine Sauce

Duck Breast and Red  Wine Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 2:30 Total Time


Add all
  • 4

    brome lake duck breasts

  • 1 Tbsp.
    (15 mL)

    cornstarch mixed with 2 Tbsp. (30mL) cold water

  • marinade:

  • 1 cup
    (250 mL)

    red wine

  • 1 tsp.
    (5 mL)

    black pepper

  • 2

    cloves garlic, minced

  • 1/2 tsp.
    (3 mL)


  • 4


  • 4 Tbsp.
    (60 mL)

    olive oil

  • To taste Salt and pepper


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.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007