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Hazelnut-Crusted Brome Lake Duck Breasts https://www.metro.ca/userfiles/image/recipes/poitrines-canard-roties-noisettes-5001.jpg PT10M PT20M PT30M
Preheat oven to 350°F (180°C). Score skin of breasts in a crosshatch pattern. Season. Heat a skillet on medium; put breasts skin-side down in hot skillet. Cook 10 minutes or until skin is browned. Turn breasts over and cook 30 seconds. Drain off excess fait and reserve pan juices Place breasts skin-side up on a baking sheet. Bake 5 minutes. When breasts are done, keep them warm 5 minutes. Hazelnut crust Brown bread both sides in olive oil. Pat dry with paper towels. Transfer to a food processor and reduce to coarse breadcrumbs. Add remaining ingredients except honey. Pulse until ingredients are well blended. Coat breasts with honey. Cover each breast with 2 Tbsp. (30 mL) hazelnut mixture. Cut breasts into thin slices and serve with pan juices flavoured with a bit of hazelnut oil.
4
2 x 12 oz (2 x 330 g) duck breasts extra virgin olive oil 5-6 slices of baguette, cut 1/2 in. (1 cm) thick 3 Tbsp. (45 mL) hazelnuts, toasted and crushed 1/4 tsp. (1 mL) minced orange zest 0.500 garlic clove, minced 2 fresh marjoram or thyme, minced 2 Tbsp. (30 mL) honey hazelnut oil to taste
Hazelnut-Crusted Brome Lake Duck Breasts

Hazelnut-Crusted Brome Lake Duck Breasts

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 x 12 oz
    (2 x 330 g)
    duck breasts

  • salt and ground pepper

  • extra virgin olive oil
  • 5-6
    slices of baguette, cut 1/2 in. (1 cm) thick
  • 3 Tbsp.
    (45 mL)
    hazelnuts, toasted and crushed
  • 1/4 tsp.
    (1 mL)
    minced orange zest
  • 0.500
    garlic clove, minced
  • 2
    fresh marjoram or thyme, minced
  • 2 Tbsp.
    (30 mL)
    honey

  • hazelnut oil to taste
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Score skin of breasts in a crosshatch pattern. Season.

Heat a skillet on medium; put breasts skin-side down in hot skillet.

Cook 10 minutes or until skin is browned. Turn breasts over and cook 30 seconds.

Drain off excess fait and reserve pan juices

Place breasts skin-side up on a baking sheet.

Bake 5 minutes. When breasts are done, keep them warm 5 minutes.

Hazelnut crust

Brown bread both sides in olive oil. Pat dry with paper towels.

Transfer to a food processor and reduce to coarse breadcrumbs. Add remaining ingredients except honey.

Pulse until ingredients are well blended.

Coat breasts with honey. Cover each breast with 2 Tbsp. (30 mL) hazelnut mixture.

Cut breasts into thin slices and serve with pan juices flavoured with a bit of hazelnut oil.

Source : Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

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.

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