Good to know! Order by December 13 to have your purchases delivered in time for December 24.
Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. 
Favourite store:
More details
Less details
Duck breasts with beer and maple syrup
Preparation
5 min
Cooking time
25 min
Servings
4
Ingredients
- 2 duck breasts, each about 375 g (3/4 lb)
- Salt and freshly ground black pepper
- 180 ml (3/4 cup) dark beer
- 125 ml (1/2 cup) maple syrup
- 45 ml (3 tbsp) soy sauce
- 10 ml (2 tsp) Dijon mustard
- 2 ml (1/2 tsp) Chinese 5-spice mix
- 15 ml (1 tbsp) corn starch
Preparation
- Preheat only one side of the barbecue to maximum heat, or to a temperature of 200°C (400°F).
- Place a roasting pan on the unheated side of the grill.
- With the tip of a knife, slice diamond-shaped incisions into the skin of the duck breasts, without cutting into the meat.
- Season with salt and pepper. Set aside.
- In a saucepan, mix together all the remaining ingredients except the cornstarch.
- Bring to a boil over medium-high heat and reduce by half.
- Dissolve the cornstarch in a bit of lukewarm water and pour into the sauce while stirring. Simmer for 1 minute and set aside.
- Place the breasts in the roasting pan, skin side up. Close the barbecue lid and cook for about 6 minutes.
- Brush with the glaze.
- Turn the breasts over and brush the meat side. Cover and cook for about 6 minutes.
- Repeat the previous steps and cook for 3 more minutes on each side.
- To complete the cooking and make the breasts a bit crispy, transfer the duck onto the heated side. Brush again and cook for about 2 minutes on each side.
- Remove the breasts and cover with aluminum foil.
- Let rest for 5 minutes.
- Slice the breasts and place them on plates.
- Serve immediately with hash browns fried in duck fat and grilled asparagus.
