4 slices Brome Lake dried, smoked ans sliced duck magret
4 slices Mont St-Benoit Abbey cheese
4 leaves fresh basil
1 tablespoon (15 ml) olive oil
Salt, ground green pepper
To make sauce
1 teaspoon (5 ml) butter
1 French shallot, chopped
1/3 cup (85 ml) red wine
3 1/2 oz (100 ml) veal stock
1 teaspoon (5 ml) apple jelly
2 leaves fresh basil, chopped
1 teaspoon (5 ml) 35% cream
Preheat oven to 275°F (140°C).
Trim the breasts and score outer fat with a very sharp knife.
Open the breasts and stuff with sliced smoked duck breast,
cheese and basil. Season with salt and pepper.
Roll up the breasts, making sure the filling does not seep out,
and secure with toothpicks.
Heat the oil in a skillet, and brown the breasts at high heat
for 2 to 3 minutes on each side. Place them, skin side down,
in an oven-ready pan, and bake for 10 to 12 minutes.
Remove the duck breasts from the pan, and slice
into three sections. Coat with sauce and serve.
To make sauce
Melt the butter in a skillet, and cook the onion until translucent.
Deglaze with wine, and simmer until volume is reduced by half.
Add stock, and slowly bring to a boil.
Add the apple jelly, stirring until well mixed. Simmer for 2 minutes.
Remove from heat, add cream and basil. Serve.
Suggested side dishes: vegetables, rice, pasta.
Serves: 2
Preparation time: 20 minutes
Cooking time: 30 minutes
Chef: Mario Laliberté
