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.
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.
© Société des alcools du Québec, 2007
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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