Grilled duck chops, roasted cherry tomatoes with maple syrup and balsamic vinegar

• Preparation : 30 minutes
• Cooking : 10 minutes
• Portions : 4

Ingredients

• 12 BromeLake duck chops, thawed (3 per person)
• 750 ml (3 cups) cherry tomatoes – rinsed and halved
• 1 sprig of fresh rosemary chopped
• 30 ml (2 tbsp.) olive oil
• Sufficient amount of granulated maple sugar or brown sugar
• 60 ml (¼ cup) of balsamic vinegar (5-7 years preferably)
• 60 ml (¼ cup) of maple syrup (medium)
• 2 sprigs of fresh thyme
• 1 garlic clove, crushed

Preparation

1. Prepare the roasted tomatoes: Preheat oven to 190°C (375°F). Put the cherry tomatoes on a baking sheet. Season with rosemary, olive oil, salt, black pepper and maple sugar (or brown sugar). Mix. Cook for 20 minutes.

2. Meanwhile, in a small pan over medium heat, heat the balsamic vinegar, crushed garlic clove, sprig of thyme and maple syrup. Simmer and stir until the mixture thickens 4 to 5 minutes. Turn off heat. Reserve. Once the tomatoes are ready, add the balsamic vinegar and maple sugar mixture.

3. Preheat the grill. Remove duck chops from the refrigerator 10 minutes before cooking. Pat dry with paper towels. Season both sides and the fat with salt and freshly ground black pepper.

4. Grill the duck chops over direct heat for 2-3 minutes on each side. Finish cooking the duck chops by putting them upright on the fat edge to color. Remove from grill. Serve 3 chops per person with tomatoes juice.

5. Serve duck chops with a salad of sweet peppers diced, celery, parmesan seasoned with white truffle oil vinaigrette.

Recipe from Domenico Forte, professional chef