Skip to content
Go back to homepage Go back to homepage

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?

Grilled Fruity Duck Breasts https://www.metro.ca/userfiles/image/recipes/poitrines-canard-7238.jpg PT10M PT12M PT24H22M
Put duck breasts in a shallow dish.Add orange juice, crushed plums, cloves and red wine.Marinate in the refrigerator for 24 hours.Preheat one side of barbecue to high. Lightly oil grill.Remove duck breasts from marinade, pat dry and season. Lay skin-side down on side of barbecue that is off but hot.Grill 2 minutes per side to melt some of the fat.Move to side that is on and grill 4 min. per side for medium doneness.Remove to a plate, cover with foil and let rest 5 min.Slice thinly, season and serve.
4
4 1 4 4
2 duck breast, trimmed of most fat 1/2 cup (125 mL) Irresistibles orange juice 6 plum, pitted and crushed with a fork 5 whole cloves 1/4 cup (60 mL) red wine salt and fresh ground black pepper
Grilled Fruity Duck Breasts

Grilled Fruity Duck Breasts

Rate this recipe
1 Vote
4
servings
0:10
Preparation
0:12
COOKING
24:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    duck breast, trimmed of most fat
  • 1/2 cup
    (125 mL)
    Irresistibles orange juice
    You might like:

    Flyer Deal  (1)
    SAVE $1.50
    TROPICANA REFRIGERATED JUICE OR DRINKS OR IRRESISTIBLES ORANGE JUICE

    TROPICANA REFRIGERATED JUICE OR DRINKS OR IRRESISTIBLES ORANGE JUICE

    $2.99 ea.

    1.54 - 1.75 L SELECTED VARIETIES


  • 6
    plum, pitted and crushed with a fork
    You might like:

    Flyer Deals  (2)
    LARGE RED, BLACK OR PLUOT PLUMS

    LARGE RED, BLACK OR PLUOT PLUMS

    $3.49 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 7.69/kg


    PEACHES

    PEACHES

    $3.99 ea.

    3L PRODUCT OF ONTARIO CANADA No. 1 GRADE YELLOW PLUMS 1.5 L PRODUCT OF ONTARIO CANADA No. 1 GRADE DILL CUKES 3 L PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 5
    whole cloves
  • 1/4 cup
    (60 mL)
    red wine

  • salt and fresh ground black pepper
Imprimer ma sélection

Preparation

Put duck breasts in a shallow dish.

Add orange juice, crushed plums, cloves and red wine.

Marinate in the refrigerator for 24 hours.

Preheat one side of barbecue to high. Lightly oil grill.

Remove duck breasts from marinade, pat dry and season. Lay skin-side down on side of barbecue that is off but hot.

Grill 2 minutes per side to melt some of the fat.

Move to side that is on and grill 4 min. per side for medium doneness.

Remove to a plate, cover with foil and let rest 5 min.

Slice thinly, season and serve.

Source : Chef Caroline McCann

Legal Notice

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.