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Brome Duck Breast With Wine And Balsamic Vinegar Sauce 2013-08-06 https://www.metro.ca/userfiles/image/recipes/poitrines-canard-sauce-vin-blanc-vinaigre-balsamique-5755.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 Metro

4 3 5 3

2 duck breasts 3 Tbsp. (45 mL) butter, melted 8 of phyllo as needed extra virgin olive oil 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 Salt and pepper to taste

Brome Duck Breast With Wine And Balsamic Vinegar Sauce

Rate this recipe

3 Votes

servings

0:25

Preparation

0:25

COOKING

1:00

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2

duck breasts

3 Tbsp.
(45 mL)
butter, melted

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ORGANIC MEADOW ORGANIC BUTTER

$11.99 ea.

454 G SELECTED VARIETIES

8

of phyllo

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FRONT STREET BAKERY LEMON CHEESE TWISTS

$4.99 ea.

420 g SELECTED VARIETIES

as needed extra virgin olive oil

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BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

1/4 cup
(60 mL)
minced shallots

1/3 cup
(80 mL)
Maple syrup

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SAVE $2.00

IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP

$7.99 ea.

500 - 540 ml SELECTED VARIETIES

2 Tbsp.
(30 mL)
dry white wine

1 Tbsp.
(15 mL)
balsamic vinegar

1 cup
(250 mL)
demi-glace

Salt and pepper to taste

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

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