Duck

Best dinner we have had in years

We ordered a Turducken from Brady's Meat & Deli for our family Christmas dinner. It was 18lbs and fed more than 25 people and we still had leftovers for sandwiches. For anyone who has ever wondered if they should try a Turducken let me say that it was the best dinner we have had in years. The meat was moist all the way through and getting a taste of Turkey, Duck and Chicken all on the same plate was amazing. All of our guests were in awe and complemented the chef all night long. Thank you to Brady's for making our holiday dinner memorable and enjoyable.

Richard Straka

Duck with Blackberry Sauce

Description

A unique, delicious way to prepare duck breast.

Source

© 2007 Condé Nast, Inc. / Epicurious

Yield
4 Servings
Preparation time
34 minutes
Cooking time
11 minutes
Total time
45 minutes
Ingredients
3 tablespoons butter
3 tablespoons sugar
1⁄3 cup white wine (dry)
1⁄3 cup orange juice
2 tablespoons raspberry vinegar
1 1⁄4 cups blackberries (frozen)
1 1⁄4 cups beef broth
1⁄2 cup chicken broth
2 tablespoons cognac (or brandy)
1 tablespoon maple syrup (the real stuff)
24 ounces duck breast (roughly 2 breasts; cut in half (4 pieces total))
Instructions

Sauce: (can be prepared 1 day ahead - cover and chill if so)

  1. Melt 2 tablespoons butter in heavy, large, non-stick skillet over medium-high heat
  2. Add sugar and stir until sugar dissolves and the mixture turns a deep amber colour (about 5 minutes)
  3. Add wine, orange juice and vinegar (mixture will bubble vigorously)
  4. Bring to a boil, stirring to dissolve caramel
  5. Add 1 1/4 cups berries and both broths and boil until the sauce thickens and is reduced to about 1 cup, stirring occasionally (about 25 minutes)
  6. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon
  7. Mix in Cognac and maple syrup
  8. Set sauce aside

Duck:

  1. Preheat oven to 400˚F
  2. Trim any excess fat from duck breasts
  3. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck
  4. Season duck with salt and pepper
  5. Heat heavy large ovenproof skillet over high heat until hot
  6. Add duck, skin-side down, and sear until brown (about 5 minutes)
  7. Turn over and cook for 3 minutes
  8. Transfer skillet to oven, continue cooking to desired done-ness (about 3 minutes for medium)
  9. Meanwhile, bring sauce to simmer over low heat
  10. Add remaining tablespoon of butter and whisk until just melted
  11. Season sauce to taste with salt and pepper

Serving:

  1. Spoon sauce onto plates
  2. Slice duck and place atop sauce
  3. Garnish with additional berries if desired and serve
Notes

Suggest serving with green beans for a colourful presentation.

Submitted by Betty McCormick.

This recipe was used at the Post Hotel at Lake Louise, Alberta.

Product categories
Duck

Specialty Meats

Looking for hard-to-find or unusual meats? We can usually find them! Contact us if you want to try a type of meat not listed here.

Bison / Buffalo

Bison (also known as buffalo) meat is very lean and healthy. We regularly sell naturally-raised frozen ground bison, but if you are looking for a specific cut, we can order it fresh from Alberta every week. Our bison striploins, and bison ribeyes are very popular!

Canadian Wild Boar

Here are some of our more popular products:

  • Brady's famous, fresh Wild Boar Garlic Sausages,
  • Burgers (by order),
  • Frenched rack racks (by order; 3-4 lbs average),
  • Ground Wild Boar, and,
  • Tenderloin (by order).

Duck

We regularly carry Rougié brand duck breast, and duck fat for cooking. We also have duck legs (confit) and foie gras available upon request.

New: duck burgers, made in-house!

Goose

We stock whole goose, fresh from a local farmer, but only around Christmas.

Haggis

We sell local, traditional Haggis (2 lbs average, 2-day notice); and haggis imported from MacSweens on occasion.

Kobe (Wagyū) beef

Wagyū A5 from Japan is available to order. We also stock Australian Wagyū beef every week. For more information about our Wagyū beef, please see our beef products page.

Venison

We regularly stock farm-raised venison tenderloin, and we can order other types of venison for you as well.

Subscribe to Duck