Duck surpeme on BBQ with strawberries sauce recipe 4325 024476cf-fabb-4a1b-bd9b-6746d202f93c Crazy Leeks Crazy Leeks 11/25/2019 2:42:01 p.m. 0 0 35 4 2 Plats principaux BBQ Meat, fish and seafood Strawberries
Duck surpeme on BBQ with strawberries sauce

Duck surpeme on BBQ with strawberries sauce

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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.

Duck surpeme on BBQ with strawberries sauce

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.

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