Duck surpeme on BBQ with strawberries sauce
15
20
4
No
Ingredients
- 4 duck supreme, without bones (duck breast without bones, peeled) of about 225 g (1/2 pound) each
For the 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
For the 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
Preparation
Side-by-side mode
- In a bowl, mix sugar, salt, pepper, cinnamon, coriander, ginger, and onion powder. Spread the mixture over the duck supreme and brush all meat surfaces to penetrate the spices well. Cool in the refrigerator for 2 hours.
- Preheat BBQ at medium-high heat.
- Set the duck breast over the BBQ grill and cook for 8 to 10 minutes, or until the meat is cooked but still pink. Reverse at mid-cooking. Remove from heat, cover with aluminium paper, and cool down for 10 minutes (duck is preferably served a little pink inside. Keep cooking for 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.
Did you know that...
The best way to freeze strawberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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