Duck surpeme on BBQ with strawberries sauce
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Ingredients
- 4 duck supreme, without bones (duck breast without bones, peeled) of about 225 g (1/2 pound) each /ul>
For the strawberry sauce:
Preparation
Side-by-side mode- 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 note
Variant : replace strawberries with any other small season fruits like raspberries or blueberries.
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