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Brome Duck Breast With Wine And Balsamic Vinegar Sauce https://www.metro.ca/userfiles/image/recipes/poitrines-canard-sauce-vin-blanc-vinaigre-balsamique-5755.jpg PT25M PT25M PT1H00M
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.
4
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) demi-glace Salt and pepper to taste
Brome Duck Breast With Wine And Balsamic Vinegar Sauce

Brome Duck Breast With Wine And Balsamic Vinegar Sauce

Rate this recipe
3 Votes
4
servings
0:25
Preparation
0:25
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    duck breasts
  • 3 Tbsp.
    (45 mL)
    butter, melted
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  • 8
    of phyllo

  • as needed extra virgin olive oil
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    1 L

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  • 1/4 cup
    (60 mL)
    minced shallots
  • 1/3 cup
    (80 mL)
    Maple syrup
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    375 ml

  • 2 Tbsp.
    (30 mL)
    dry white wine
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1 cup
    (250 mL)
    demi-glace
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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