DUCK STEAKS WITH ROOT VEGETABLES AND KUMQUAT CRUSH SAUCE

|Marketing Lapimenterie
STEAKS DE CANARD AUX LÉGUMES RACINES ET À LA SAUCE KUMQUAT CRUSH

Ingredients:

  • 4 boneless duck breasts from Canards du Lac Brome

  • A few drops of Kumquat Crush sauce (to taste)

  • 12 colorful carrots, halved lengthwise

  • 250 g beet purée

  • Salt and pepper, to taste

  • 15 ml (1 tbsp) melted duck fat from Canards du Lac Brome

Preparation steps:

  1. Preheat the oven to 190°C (375°F).

  2. Let the duck breasts rest at room temperature for 15 minutes before cooking.

  3. Place the duck fat in a microwave-safe bowl and melt it.

  4. Add the carrots to the bowl, season with salt and pepper, and toss. Spread the carrots on a parchment-lined baking sheet. Roast in the oven for 20–25 minutes, stirring halfway through. Remove from oven and set aside.

  5. Heat the beet purée according to package instructions and set aside.

  6. Pat the duck breasts dry with paper towels and trim excess fat. Score the skin in a crosshatch pattern, being careful not to cut the meat. Season with salt and pepper.

  7. Heat an oven-safe skillet over medium heat. Place the duck breasts skin-side down and cook undisturbed for 8–10 minutes, removing excess fat as needed.

  8. Flip the breasts and finish cooking in the oven for 8–10 minutes, or until the internal temperature reaches 58°C (137°F). The duck should be medium-firm and pink inside.

  9. Remove the duck from the oven and let rest for 5 minutes covered loosely with foil.

  10. On each plate, spread the beet purée. Arrange sliced duck breasts and roasted carrots on top. Drizzle with Kumquat Crush sauce to taste.