DUCK BREAST BBQ SERVED WITH CANDIED ONIONS
Portions : 4 - Preparation : 15 minutes - Cooking : 15 minutes
Ingredients
- 2 Rougié Québec duck breasts
- 4 onions, cut into 8 pieces
- 60 ml (4 tablespoons) butter
- 250 ml (1 cup) white wine
- 2 garlic cloves, chopped
- 2 sprigs thyme, leaves removed
- 60 ml (4 tbsp.) balsamic vinegar
- 4 portions home fries
- salt and freshly ground pepper to taste
Preparation
- Preheat the BBQ to maximum.
- Prepare the duck breasts by trimming and squaring the fat.
- On the hot BBQ grill, place the duck breasts on the fat side.
- Once the fat is colored, continue cooking indirectly (turn off the heat under the duck and keep the other burners at maximum), with the lid closed, for 10 minutes.
- Meanwhile, in a hot frying pan, brown the onions in the butter. Add the white wine, garlic, thyme, vinegar, salt and pepper and simmer over low heat for 10 minutes. Check seasoning.
- On a cutting board, slice the duck breasts and serve the onion confit on top.
