Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta https://www.metro.ca/userfiles/image/recipes/canard-epices-polenta-sauce-poires-gingembre-5974.jpg PT25M PT40M PT3H05M
Place duck breast fillets in shallow pan. In small bowl, combine ingredients for marinade; mix well and pour over duck. Refrigerate at least 2 hours or overnight, turning once or twice.Ginger-Pear SauceSauté, pears, ginger and garlic together in butter until lightly browned, about 5 minutes.Add lemon juice and zest, brown sugar, soy sauce, hot water and cinnamon.Simmer 5 to 15 minutes or until pears are very tender.Turn into blender or food processor container and process until smooth. Salt and pepper to taste. Set aside.Southwestern PolentaIn large kettle, sauté‚ onion and ginger in oil. Add polenta and stir in cold broth. Heat to boiling, stirring constantly, and cook as indicated on package.Add brown sugar and butter; stir until creamy. Keep warm.To serve, drain duck breasts; salt and pepper to taste and grill or sauté‚ on medium-high heat until crispy and golden brown, turning once. Place in pan in oven at 450° F for 5 to 10 minutes to finish cooking. Let rest for 5 minutes; slice. Place small mound of polenta in center of plate. Fan slices from 1/2 duck breast around it and spoon Ginger-Pear Sauce in remaining plate space. Garnish with chile oil and chopped scallions.
8
0 0 0 0
4x8-10 oz (4x250-300 g) duck breast fillets, trimmed and scored Marinade 1/2 cup (125 mL) 5 spice powder 3 Tbsp. (45 mL) chimayo chile powder or ground red pepper 1 cup (250 mL) dry red wine 1/4 cup (60 mL) extra virgin olive oil 1/2 bunch of whole sprigs fresh thyme 1/4 cup (60 mL) honey ginger-pear sauce 4 fresh california bartlett pear, peeled, cored and sliced 1/4 cup (60 mL) minced ginger root 2 clove garlic, minced 1/4 cup (60 mL) butter 1/4 cup (60 mL) lemon juice 1 Tbsp. (30 mL) lemon 1/4 cup (60 mL) light brown sugar 1/4 cup (60 mL) light soy sauce 1/4 cup (60 mL) hot water 1 Tbsp. (15 mL) cinnamon Salt and pepper to taste
Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta

Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta

Rate this recipe
0 Vote
  • Gluten-free
8
servings
0:25
Preparation
0:40
COOKING
3:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x8-10 oz
    (4x250-300 g)
    duck breast fillets, trimmed and scored

  • Marinade
  • 1/2 cup
    (125 mL)
    5 spice powder
  • 3 Tbsp.
    (45 mL)
    chimayo chile powder or ground red pepper
  • 1 cup
    (250 mL)
    dry red wine
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
    You might like:

    Flyer Deals  (3)
    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $5.98 ea.

    1.18 L SELECTED VARIETIES


    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $5.98 ea.

    1.18 L SELECTED VARIETIES


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    500 ml SELECTED VARIETIES


  • 1/2
    bunch of whole sprigs fresh thyme
  • 1/4 cup
    (60 mL)
    honey
    You might like:

    Flyer Deals  (4)
    BILLY BEE HONEY

    BILLY BEE HONEY

    $9.98 ea.

    1 kg SELECTED VARIETIES


    DUTCHMAN’S GOLD RAW HONEY

    DUTCHMAN’S GOLD RAW HONEY

    $12.99 ea.

    1 kg SELECTED VARIETIES


    DUTCHMAN’S GOLD RAW HONEY

    DUTCHMAN’S GOLD RAW HONEY

    $12.99 ea.

    1 kg SELECTED VARIETIES


    PEACE RIVER HONEY

    PEACE RIVER HONEY

    $10.49 ea.

    375 - 500 g SELECTED VARIETIES



  • ginger-pear sauce
  • 4
    fresh california bartlett pear, peeled, cored and sliced
    You might like:

    Flyer Deal  (1)
    LARGE ABATE, BOSC OR BARTLETT PEARS

    LARGE ABATE, BOSC OR BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF SOUTH AFRICA EXTRA FANCY GRADE


  • 1/4 cup
    (60 mL)
    minced ginger root
  • 2
    clove garlic, minced
  • 1/4 cup
    (60 mL)
    butter
  • 1/4 cup
    (60 mL)
    lemon juice
  • 1 Tbsp.
    (30 mL)
    lemon
  • 1/4 cup
    (60 mL)
    light brown sugar
  • 1/4 cup
    (60 mL)
    light soy sauce
  • 1/4 cup
    (60 mL)
    hot water
    You might like:

    Flyer Deal  (1)
    ESKA NATURAL SPRING WATER

    ESKA NATURAL SPRING WATER

    2 for/ $6.00

    24 X 500 ml


  • 1 Tbsp.
    (15 mL)
    cinnamon

  • Salt and pepper to taste
    You might like:

    Flyer Deal  (1)
    WINDSOR SALT & PEPPER SHAKERS 155 g

    WINDSOR SALT & PEPPER SHAKERS 155 g

    $4.99 ea.

    SELECTED VARIETIES


  • southwestern polenta

  • 1
    red onion, chopped
    You might like:

    Flyer Deals  (3)
    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    $0.88 /lb

    PRODUCT OF MEXICO or PRODUCT OF U.S.A., No. 1 GRADE


    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    $0.88 /lb

    PRODUCT OF MEXICO or PRODUCT OF U.S.A., No. 1 GRADE


    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    $0.88 /lb

    PRODUCT OF MEXICO or PRODUCT OF U.S.A., No. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    chopped fresh ginger root
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
    You might like:

    Flyer Deals  (3)
    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $5.98 ea.

    1.18 L SELECTED VARIETIES


    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $5.98 ea.

    1.18 L SELECTED VARIETIES


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    500 ml SELECTED VARIETIES


  • 1 1/2 cups
    (375 mL)
    instant or regular polenta
  • 4 cups
    (1 L)
    chicken broth or water
  • 1 1/2 Tbsp.
    (23 mL)
    light brown sugar
  • 2 Tbsp.
    (30 mL)
    butter or heavy cream optional

  • chile oil, for garnish

  • chopped scallion, for garnish
    You might like:

    Flyer Deals  (3)
    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    $0.88 /lb

    PRODUCT OF MEXICO or PRODUCT OF U.S.A., No. 1 GRADE


    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    $0.88 /lb

    PRODUCT OF MEXICO or PRODUCT OF U.S.A., No. 1 GRADE


    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    GREEN OR GREY ZUCCHINI OR VIDALIA YELLOW SWEET ONIONS

    $0.88 /lb

    PRODUCT OF MEXICO or PRODUCT OF U.S.A., No. 1 GRADE


Imprimer ma sélection

Preparation

Place duck breast fillets in shallow pan. In small bowl, combine ingredients for marinade; mix well and pour over duck. Refrigerate at least 2 hours or overnight, turning once or twice.

Ginger-Pear Sauce

Sauté, pears, ginger and garlic together in butter until lightly browned, about 5 minutes.

Add lemon juice and zest, brown sugar, soy sauce, hot water and cinnamon.

Simmer 5 to 15 minutes or until pears are very tender.

Turn into blender or food processor container and process until smooth. Salt and pepper to taste. Set aside.

Southwestern Polenta

In large kettle, sauté‚ onion and ginger in oil. Add polenta and stir in cold broth. Heat to boiling, stirring constantly, and cook as indicated on package.

Add brown sugar and butter; stir until creamy. Keep warm.

To serve, drain duck breasts; salt and pepper to taste and grill or sauté‚ on medium-high heat until crispy and golden brown, turning once. Place in pan in oven at 450° F for 5 to 10 minutes to finish cooking. Let rest for 5 minutes; slice. Place small mound of polenta in center of plate. Fan slices from 1/2 duck breast around it and spoon Ginger-Pear Sauce in remaining plate space. Garnish with chile oil and chopped scallions.

Source : Poires de la Californie

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.