Duck Breast Rougemont

Duck Breast Rougemont
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 3:30 Total Time


Add all
  • 4 to 6

    brome lake duck breasts skinless or not

  • 1 1/4 cups
    (315 mL)

    unsweetened apple juice

  • 1 1/4 cups
    (315 mL)


  • 2 tsp.
    (10 mL)

    ground cloves

  • 2 tsp.
    (10 mL)

    dried oregano

  • 1/2 tsp.
    (3 mL)

    black pepper

  • To taste Salt


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 1/2 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.

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.

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© Société des alcools du Québec, 2007