Phyllo-wrapped Brome Lake Duck Breasts with Beet Chips

Phyllo-wrapped Brome Lake Duck Breasts with Beet Chips
  • 2 servings
  • 0:10 Preparation
  • 0:21 Cooking
  • 0:41 Total Time


Add all
  • 2

    duck breasts

  • 3 Tbsp.
    (45 mL)

    butter, melted

  • 8

    sheets phyllo dough

  • extra virgin olive oil, as required

  • 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)


  • beet chips

  • 1

    medium beet

  • Maple syrup, as required


Preheat oven to 300°F (150°C).

Slice beet very fine with a mandolin. Brush beet slices both sides with maple syrup.

Place slices on a parchment-lined baking sheet and bake 25 to 30 minutes or until crisp.

Transfer to a rack to cool.

Preheat oven to 350°F (180°C) for the duck.

Score the duck breasts in a crosshatch pattern without cutting into the meat.

In a frying pan over medium-high heat, sear duck breasts, skin-side down, for 3-4 min. Reserve pan with the drippings.

Place breasts, skin-side up, on a baking sheet.

Roast 5 minutes. Remove from the oven and refrigerate for about 10 minutes.

Cut breasts in two lengthways.

Brush a sheet of phyllo with melted butter and cover with a second sheet.

Place half a duck breast at one end of the sheets and roll them up, sealing the ends of the roll.

Repeat these steps with the remaining six sheets of phyllo and 3 pieces of duck.

Bake 8 to 12 minutes for medium-rare meat. Keep warm.

In the pan used to sear the breasts, add a little oil cook the shallot, stirring constantly and taking care not to brown them.

Add maple syrup and caramelize slightly over medium heat. Deglaze with white wine and balsamic vinegar and reduce. Add demi-glace.

Slice wrapped duck breasts diagonally.

Drizzle some sauce onto the serving plate, and arrange slices of wrapped duck breasts.

Source: Metro