Ingredients

  • 2 cans of 265 gr. each of frozen duck chops of Canards du Lac Brome
  • 30 ml (2 tablespoons) of balsamic vinegar
  • 125 ml (1/2 cup) of demi-glace sauce
  • 30 ml (2 tablespoons) of maple syrup
  • 15 ml (1 tablespoon) of low in sodium soy sauce
LeeksFind our bag in yourlocal grocery store

Preparation

  • Let duck chops thaw in the refrigerator for a night.
  • Remove chops from refrigerator 10 minutes before cooking. Wipe with towels paper. Salt and pepper both sides of the meat plus the fats side.
  • Heat a pan at low heat. Skewer chops by sticking in sides to sides to be at the vertical and for the fat side to touch the pan. Rise heat to medium-high heat and well brown the chops.
  • Remove chops from the skewer and broil for 2 to 3 minutes for each sides, or till it gets a rosé cooking. Set aside in a warm plate.
  • Remove fats surplus from the pan. Pour balsamic vinegar, then scrape sides of the pan with a wooden spoon to remove any cooking juice.
  • Incorporate demi-glace sauce, maple syrup and soy sauce. Bring to a boil and let simmer at low-medium heat, or till syrupy consystency.
  • Coat duck chops with maple-balsamic sauce.

Chef's notes

Ideal in accompaniment :

Parsnip and leeks puree

In a casserole of salted cold water, lay 450 gr (1 pound) of peeled parsnip and sliced into pieces. Bring to a boil, then bakes for 8 to 10 minutes, till tenderness. Drain. Set in a mixer with 60 ml (1/4 cup) of 15% whip cream and reduce to puree. In a large pan, melt 15 ml (1 tablespoon) of butter at medium heat. Bake 375 ml (1 1/2 cup) of minced leeks for 4 to 5 minutes. incorporate leeks to parsnip puree. Salt and pepper.

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