METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Smoked Duck Breast with Pink Pepper and Grand Marnier
2021-05-06
https://www.metro.ca/userfiles/image/recipes/magret-canard-fume-poivre-rose-grand-marnier-11616.jpg
PT00M
PT00M
PT00M
This recipe is prepared in a smoker.
Salting : 5 days.
Marinating : 2 days.
Smoking : 1 h 30 min.
Refrigeration : 24 hoursIn a bowl, mix salt with nitrite, erythorbate and black pepper. Rub the duck breast with the mixture.Place duck breast in an airtight bag. Remove air from bag and seal. Place in the refrigerator for 5 days, rubbing the duck breast through the bag each day to allow the aromatics to penetrate.On the sixth day, remove the duck breast from the airtight bag and rinse it under cold water to remove the salty mixture.Place the duck breast in another airtight bag. Add pink pepper, citrus liqueur and honey to the bag. Close the bag tightly and rub the mixture through the bag into the meat. Put the duck breast to the refrigerator for 2 days.At the time of cooking, preheat the smoker according to the manufacturer's instructions, until a temperature of 107°C (225°F) is reached. Add the selected type of wood to the smoker.Place the duck breast on the hot smoking rack, fat side up. Smoke for approximately 1 hour and 30 minutes, until the internal temperature of the meat reaches 65°C (150°F) on a cooking thermometer.Remove the duck breast from the smoker and wrap it in plastic wrap. Refrigerate for 24 hours.Cut the duck breast into thin slices. Let the duck breast stand at room temperature for a few minutes before serving (do not heat to prevent the fat from melting).Source: Recipe from the book Fumoir par le Maître Fumeur
2
5
1
5
5
.3 oz (8,5 g) salt
.03 oz (1 g) nitrite
.05 oz (1.5 g) sodium erythorbate
1 tablespoon (15 ml) cracked black pepper
3/4 lb (354 g) duck breast
For the marinade:
1 tablespoon (15 ml) cracked pink pepper
1/4 cup (60 ml) citrus liqueur (Grand Marnier type)
2 tablespoons (30 ml) honey
Smoked Duck Breast with Pink Pepper and Grand Marnier
2
Main course
0:00
Preparation
0:00
COOKING
0:00
TOTAL TIME
Ingredients
-
.3 oz
(8,5 g)salt
-
.03 oz
(1 g)nitrite
-
.05 oz
(1.5 g)sodium erythorbate
-
1 tablespoon
(15 ml)cracked black pepper
-
3/4 lb
(354 g)duck breast
-
For the marinade:
-
1 tablespoon
(15 ml)cracked pink pepper
-
1/4 cup
(60 ml)citrus liqueur (Grand Marnier type)
-
2 tablespoons
(30 ml)honey
Preparation
This recipe is prepared in a smoker. Salting : 5 days. Marinating : 2 days. Smoking : 1 h 30 min. Refrigeration : 24 hours
In a bowl, mix salt with nitrite, erythorbate and black pepper. Rub the duck breast with the mixture.
Place duck breast in an airtight bag. Remove air from bag and seal. Place in the refrigerator for 5 days, rubbing the duck breast through the bag each day to allow the aromatics to penetrate.
On the sixth day, remove the duck breast from the airtight bag and rinse it under cold water to remove the salty mixture.
Place the duck breast in another airtight bag. Add pink pepper, citrus liqueur and honey to the bag. Close the bag tightly and rub the mixture through the bag into the meat. Put the duck breast to the refrigerator for 2 days.
At the time of cooking, preheat the smoker according to the manufacturer's instructions, until a temperature of 107°C (225°F) is reached. Add the selected type of wood to the smoker.
Place the duck breast on the hot smoking rack, fat side up. Smoke for approximately 1 hour and 30 minutes, until the internal temperature of the meat reaches 65°C (150°F) on a cooking thermometer.
Remove the duck breast from the smoker and wrap it in plastic wrap. Refrigerate for 24 hours.
Cut the duck breast into thin slices. Let the duck breast stand at room temperature for a few minutes before serving (do not heat to prevent the fat from melting).
Source: Recipe from the book Fumoir par le Maître Fumeur
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
