Duck breasts with beer and maple syrup
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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
- 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.
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