Barbecued duck breasts with blueberry sauce

Name: Barbecued duck breasts with blueberry sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 duck breasts with skin, approximately 400 gr each; 2/3 cup Éphémère Blueberry; 2 tbsp honey; 2 tbsp soya sauce; 1 tbsp balsamic vinegar; 1 tsp sriracha; Salt and ground pepper; 2 tablespoons butter; 227 gr fresh blueberries; 1 tablespoon brown sugar; 1 tablespoon fresh thyme leaves; 1/2 cup Éphémère Blueberry; Salt and ground pepper

Preparation 15 min
Refrigeration 24 h
Cooking 30 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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These barbecued duck breast with blueberry sauce are so good! I have the chance to develop recipes awesome products, like the new Éphémère Blueberry beer from Unibroue. A light and crisp beer that is worth trying!

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Ingredients

4 duck breasts with skin, approximately 400 gr each
2/3 cup Éphémère Blueberry
2 tbsp honey
2 tbsp soya sauce
1 tbsp balsamic vinegar
1 tsp sriracha
Salt and ground pepper

Ingredients for the sauce

2 tablespoons butter
227 gr fresh blueberries
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
1/2 cup Éphémère Blueberry
Salt and ground pepper

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Preparation

Place duck breasts in a work surface, skin facing up. Make checkerboard pattern incisions every 2 cm, in the fat only. Do not cut through to the meat. Set aside.
Pour the rest of the ingredients for the marinade in a large airtight container and shake. Season with salt and pepper. Place the breasts, meat side down and close the container. Mix well to cover breasts completely and refrigerate for 24 hours.
In a pan at low heat, melt butter and add the rest of the ingredients. Season with salt and pepper, mix well and simmer for 20 minutes, stirring once in a while. Remove from heat and reduce to a puree. Set aside and keep warm.
Preheat barbecue at maximum intensity. Reduce heat on one side to medium and turn the other side off. Place the duck, skin side down, on the turned off side of the grill and cook for 5 or 6 minutes. Close the barbecue lid (keep an eye on it to avoid burning).
Turn breasts over and place them on the heated side of the grill. Cook for 3 minutes, rotate 45 degrees and cook for another 3 minutes. If the flames get too high, move the meat. Transfer to a plate and cover with aluminum foil. Let sit for 5 minutes and cut into thin slices.

Our sommeliers suggest

Torus Madiran

A classic, this Madiran from Alain Brumont, with hints of blackcurrant, dark fruit and graphite. Great to serve with a hearty dish like these duck breasts. See the product

Porter Choco-Bleuet, Microbrasserie Riverbend

This porter brewed with blueberries and chocolate has notes of coffee, cocoa and dark berries. The blueberries in the beer meet the ones in the sauce, and its roasty coffee side goes with the crisp golden skin of the grilled duck. The honey and the little kick of sriracha blend right in. A patio dinner where the duck disappears fast. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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