With a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat and spacing incisions ¾ in. (2 cm) apart.
Blend balsamic vinegar with duck or veal stock, honey and ginger.
Pour into a dish and lay breasts, skin-side up, in the marinade. Refrigerate for a minimum of 20 minutes or up to 2 hours.
Drain duck breasts, reserving marinade.
Preheat one burner of barbecue to high.
Grill breasts over hot burner (direct heat) skin-side down for 45 seconds then meat-side down for 45 seconds.
Turn breasts skin-side down and move to «off» side of the grill. Close lid and continue cooking over indirect heat for 8 - 10 minutes.
Open lid, turn duck breasts over and cook over direct heat for 2 - 4 minutes.
Season breasts with salt and pepper, tent with foil, and let stand 5 minutes.
Pour marinade into a skillet and reduce by half over medium heat.
Spoon sauce over sliced breasts.
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.
These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.
Sorry, an error has occurred. Please refresh the page.