Total	0.00$

Grilled Brome Lake duck chops, bosc pear and green peppercorn sauce

Back to recipes

Ingredients

12 Brome Lake duck chops
1 tbsp (15 ml) Brome lake rendered duck fat or olive oil
1 cup bosc pear, ripe, peeled, cored and cut into small dice
2 tbsps (30 ml) brandy (or cognac)
1/2 tbsp Madagascar green peppercorns canned in brine, drained, rinsed and slightly chopped
¼ cup (60 ml) Brome Lake duck stock or chicken broth
½ cup (125ml) demi-glace sauce
¼ cup (60 ml) 35% cream
1/4 tsp fresh thyme leaves, chopped

Remove cutlets from the box and defrost them in cold water in their packaging for 1 hour.
Heat 1 tablespoon of duck fat in a medium sized sauté pan on high heat. Sauté pear until lightly browned. Add brandy and flamber. Stir in duck stock, demi-glace, cream and peppercorns. Bring to a boil. Cook on low heat while stirring, about 4 minutes. Remove from heat. Add thyme. If sauce is too thick, add more duck stock to thin. Season to taste with salt. Reserve.
Remove cutlets from packaging. Pat both sides dry with a paper towel.
Season both sides and exterior skin with salt and ground black pepper. Oil the sauté pan lightly. Grill cutlets for 2-3 minutes on each side. Finish cooking by standing cutlets on skin side briefly to brown and crisp fat evenly. Transfer to a plate and rest 1-2 minutes.
Serve with grilled asparagus, red bell pepper with basmati rice and the warmed sauce on the side.