HomeOur recipesStrawberries

Duck surpeme on BBQ with strawberries sauce

Author: Les Cultures de chez nous
Baking 20
Portions 4
Freezing No


  • Spicy salt
  • 30 ml (2 tablespoons) of sugar
  • 5 ml (1 teaspoon) of salt and pepper
  • 2 ml (1/2 teaspoon) of ground cinnamon, coriander and ginger
  • 10 ml (2 teaspoons) of onion powder
  • 4 duck supreme, without bones (duck breast without bones, peeled) of about 225 gr (1/2 pound) each
  • Strawberry sauce :
  • 1 package of demi-glace sauce
  • 250 ml (1 cup) of water
  • 30 ml (2 tablespoons) of sugar
  • 15 ml (1 tablespoon) of red wine vinegar
  • 80 ml (1/3 cup) of red fruits juice, of your choice.
  • 250 ml (1 cup) of sliced strawberries
  • Salt up to taste
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a bowl, mix sugar, salt, pepper, cinnamon, coriander, ginger and onion powder. Spread over duck supreme and brush all meat surfaces to penetrate well all spices. Cool down in the refrigerator for 2 hours.
  • Preheat BBQ at medium high heat.
  • Set duck breast over BBQ grill and cook for 8 to 10 minutes or until meat is cooked, but still pink. Reverse at mid-cooking. Remove from heat and cover with aluminium paper and cool down for 10 minutes (duck is preferably served a little pink inside. Keep cooking for a cooking on point).
  • In a small casserole, rehydrate demi-glace sauce with water and bring to a boil. Set aside 80 ml (1/3 cup) of preparation and keep remaining for another use.
  • In the same casserole, mix demi-glace sauce, sugar, wine vinegar and fruits juice. Simmer without a lid for 5 minutes. Add strawberries and simmer another 2 minutes. Serve sliced duck supreme over crispy salad. Coat with strawberry sauce, salt and pepper.

Chef's notes

Variant : replace strawberries with any other small season fruits like raspberries or blueberries.