Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Brome Duck Breast Rolls with Mushroom-Maple Sauce https://www.metro.ca/userfiles/image/recipes/poitrines-canard-pleurotes-erable-4991.jpg PT25M PT25M PT1H00M
Preheat oven to 350°F (180°C).In a skillet, brown duck breasts.On a baking sheet, arrange breasts skin-side up.Roast 5 minutes. Remove and refrigerate breasts for about 10 minutes.Cut breasts in two lengthways.Brush a phyllo sheet with melted butter and top with another sheet.Place a half breast at the edge of the sheet, and roll up the sheet. Seal the ends of the roll.Repeat with remaining six sheets of phyllo and 3 pieces of duck.Bake 10 - 15 minutes for medium doneness. Set aside.In the same skillet, heat a little oil and, stirring constantly, cook shallots and mushrooms, without colouring.Pour in maple syrup and reduce over high heat.Deglaze with white wine and balsamic vinegar and reduce some more.Add demi-glace. Season to taste.Slice duck rolls diagonally.Spoon a little sauce over the bottom of the plates, lay sliced duck roll on top of it and serve with pan-fried small new potatoes.
4
5 2 5 5
2 Lac Brome duck breast 3 Tbsp. (45 mL) butter, melted 8 of phyllo as needed extra-virgin olive oil 1/4 cup (60 mL) minced shallots 7 oz (200 g) oyster mushrooms, coarsely chopped 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 Salt and pepper to taste
Brome Duck Breast Rolls with Mushroom-Maple Sauce

Brome Duck Breast Rolls with Mushroom-Maple Sauce

Rate this recipe
2 Votes
4
servings
0:25
Preparation
0:25
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    Lac Brome duck breast
  • 3 Tbsp.
    (45 mL)
    butter, melted
  • 8
    of phyllo

  • as needed extra-virgin olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    minced shallots
  • 7 oz
    (200 g)
    oyster mushrooms, coarsely chopped
    You might like:

    Flyer Deal  (1)
    BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

    $3.49 ea.

    227 g PRODUCT OF ONTARIO


  • 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

  • Salt and pepper to taste
    You might like:

    Flyer Deal  (1)
    BALEINE SEA SALT

    BALEINE SEA SALT

    $4.99 ea.

    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a skillet, brown duck breasts.

On a baking sheet, arrange breasts skin-side up.

Roast 5 minutes. Remove and refrigerate breasts for about 10 minutes.

Cut breasts in two lengthways.

Brush a phyllo sheet with melted butter and top with another sheet.

Place a half breast at the edge of the sheet, and roll up the sheet. Seal the ends of the roll.

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

Bake 10 - 15 minutes for medium doneness. Set aside.

In the same skillet, heat a little oil and, stirring constantly, cook shallots and mushrooms, without colouring.

Pour in maple syrup and reduce over high heat.

Deglaze with white wine and balsamic vinegar and reduce some more.

Add demi-glace. Season to taste.

Slice duck rolls diagonally.

Spoon a little sauce over the bottom of the plates, lay sliced duck roll on top of it and serve with pan-fried small new potatoes.

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.

Error

Sorry, an error has occurred. Please refresh the page.