Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

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

Ok
Phyllo-wrapped Brome Lake Duck Breasts with Beet Chips https://www.metro.ca/userfiles/image/recipes/Poitrines-canard-Lac-Brome-dans-sa-pate-phyllo-croustilles-betterave-7017.jpg PT10M PT21M PT41M
Preheat oven to 300°F (150°C). Slice beet very fine with a mandolin. Brush beet slices both sides with maple syrup. Place slices on a parchment-lined baking sheet and bake 25 to 30 minutes or until crisp. Transfer to a rack to cool. Preheat oven to 350°F (180°C) for the duck. Score the duck breasts in a crosshatch pattern without cutting into the meat. In a frying pan over medium-high heat, sear duck breasts, skin-side down, for 3-4 min. Reserve pan with the drippings. Place breasts, skin-side up, on a baking sheet. Roast 5 minutes. Remove from the oven and refrigerate for about 10 minutes. Cut breasts in two lengthways. Brush a sheet of phyllo with melted butter and cover with a second sheet. Place half a duck breast at one end of the sheets and roll them up, sealing the ends of the roll. Repeat these steps with the remaining six sheets of phyllo and 3 pieces of duck. Bake 8 to 12 minutes for medium-rare meat. Keep warm. In the pan used to sear the breasts, add a little oil cook the shallot, stirring constantly and taking care not to brown them. Add maple syrup and caramelize slightly over medium heat. Deglaze with white wine and balsamic vinegar and reduce. Add demi-glace. Slice wrapped duck breasts diagonally. Drizzle some sauce onto the serving plate, and arrange slices of wrapped duck breasts.
2
2 duck breasts 3 Tbsp. (45 mL) butter, melted 8 sheets phyllo dough extra virgin olive oil, as required 1/4 cup (60 mL) minced shallots 1/3 cup (80 mL) Maple syrup 2 Tbsp. (30 mL) dry white wine 1 Tbsp. (15 mL) balsamic vinegar 1 cup (250 mL) demi-glace 1 medium beet Maple syrup, as required
Phyllo-wrapped Brome Lake Duck Breasts with Beet Chips

Phyllo-wrapped Brome Lake Duck Breasts with Beet Chips

Rate this recipe
0 Vote
2
servings
0:10
Preparation
0:21
COOKING
0:41
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    duck breasts
  • 3 Tbsp.
    (45 mL)
    butter, melted
    You might like:

    Flyer Deal  (1)
    SAVE UP TO 50¢
    LACTANTIA FLAVOURED BUTTER STICKS

    LACTANTIA FLAVOURED BUTTER STICKS

    $1.99 ea.

    125 g. SELECTED VARIETIES

  • 8
    sheets phyllo dough
    You might like:

    Flyer Deal  (1)
    TURNOVERS

    TURNOVERS

    $3.99 ea.

    RASPBERRY, APPLE, BLUEBERRY PKG OF 4, 320 g


  • extra virgin olive oil, as required
  • 1/4 cup
    (60 mL)
    minced shallots
  • 1/3 cup
    (80 mL)
    Maple syrup
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $3.50
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $7.99 ea.

    500 - 540 ml SELECTED VARIETIES

    30 AIR MILES® Bonus Miles when buying 3

  • 2 Tbsp.
    (30 mL)
    dry white wine
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1 cup
    (250 mL)
    demi-glace
  • 1
    medium beet

  • Maple syrup, as required
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $3.50
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $7.99 ea.

    500 - 540 ml SELECTED VARIETIES

    30 AIR MILES® Bonus Miles when buying 3

Imprimer ma sélection

Preparation

Preheat oven to 300°F (150°C).

Slice beet very fine with a mandolin. Brush beet slices both sides with maple syrup.

Place slices on a parchment-lined baking sheet and bake 25 to 30 minutes or until crisp.

Transfer to a rack to cool.

Preheat oven to 350°F (180°C) for the duck.

Score the duck breasts in a crosshatch pattern without cutting into the meat.

In a frying pan over medium-high heat, sear duck breasts, skin-side down, for 3-4 min. Reserve pan with the drippings.

Place breasts, skin-side up, on a baking sheet.

Roast 5 minutes. Remove from the oven and refrigerate for about 10 minutes.

Cut breasts in two lengthways.

Brush a sheet of phyllo with melted butter and cover with a second sheet.

Place half a duck breast at one end of the sheets and roll them up, sealing the ends of the roll.

Repeat these steps with the remaining six sheets of phyllo and 3 pieces of duck.

Bake 8 to 12 minutes for medium-rare meat. Keep warm.

In the pan used to sear the breasts, add a little oil cook the shallot, stirring constantly and taking care not to brown them.

Add maple syrup and caramelize slightly over medium heat. Deglaze with white wine and balsamic vinegar and reduce. Add demi-glace.

Slice wrapped duck breasts diagonally.

Drizzle some sauce onto the serving plate, and arrange slices of wrapped duck breasts.

Source : Metro

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.