Grilled Duck Breast, Melted Brie and Strawberry Balsamic Salsa
Presented by:
- Serves 4
- Prep time 15 minutes
- Cook time 12 minutes
Grilled Duck Breast, Melted Brie and Strawberry Balsamic Salsa
Also needed
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) balsamic vinegar
Preparation
- Using a knife, score the skin of the duck breasts in a crisscross pattern every 2 cm (3/4″), taking care not to cut into the meat.
- Preheat one of the barbecue burners on high and oil the grill. Place the duck breasts, skin side up, over the lit burner and cook for a minute and a half, turning once.
- Move the duck breasts to a spot over an unlit the burner for indirect cooking, placing them skin side down on the grill. Close the lid and cook for 13 to 18 minutes. Note: Cooking time may vary, depending on the outside temperature and the power of the barbecue.
- Salt the duck breasts, then place a slice of brie on each of them. Close the lid and continue cooking for about 1 more minute, until the cheese starts to melt.
- Remove the duck breasts from the barbecue and cover loosely with a sheet of aluminum foil. Let stand for 5 minutes.
- Meanwhile, combine the strawberries with the red onion, olive oil, balsamic vinegar and maple syrup in a bowl. Add salt and pepper. Serve with the duck breasts.
Serve with
Vegetable spirals sautéed in butter with herbs
Put 3 carrots, 2 parsnips and 2 zucchinis through a spiral cutter. In a large saucepan of boiling salted water, cook the carrots and parsnips for about 45 seconds. Add the zucchini and cook for 10 to 15 seconds. Drain. In a large frying pan, melt 30 ml (2 tbsp) butter over medium heat. Cook the vegetables for 1 to 2 minutes, stirring occasionally. Add 15 ml (1 tbsp) chopped parsley and 15 ml (1 tbsp) chopped basil. Salt and pepper. Mix gently.
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