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.
Souvlaki marinated duck breast
2021-05-07
https://www.metro.ca/userfiles/image/recipes/magret-canard-souvlaki_11621.jpg
PT50M
PT07M
PT1H01M
Duck breast:Sear your duck breast over low heat for 8 minutes in a pan, placing the duck breast with the meat side up.Collect the rendered fat for further use.Flip your duck breast fat side up and keep cooking for another 5 minutes. When cooked, wrap the duck breast into aluminum foil and let rest for 2 minutes before slicing.Served with:Grill your panko using the collected duck fat. Mix the panko with fennel pollen save for platting.Mix the yogurt with feta and curcuma in a blender until the texture is perfectly smooth. Add the zest and juice from your ¼ lemon. Season to taste.In a small pot, cook your garlic and milk together over low heat. After a few minutes blend these ingredients to obtain a smooth and creamy texture.For the salad, mix together thin slices of cucumber, diced cooked potatoes, diced tomatoes and sliced red onion. Season the salad with olive oil, white wine vinegar, lemon juice, and the chopped leaves of basil, origan, mint and parsley. Cool in the fridge for 20-30 minutes prior to platting.Platting:Place thin slices of the souvlaki duck breast next to generous portion of your fresh salad, fried panko, creamy sauce, and yogurt sauce. Enjoy this chef-level recipe with a fresh pita bread!Source: Rougié
4
Metro
0
0
0
0
1 Rougié Souvlaki marinated duck breast
.03 oz (80 ml) panko
.35 oz (10 g) fennel pollen
yogurt sauce:
7 oz (200 g) Greek yogurt
4.5 oz (125 g) feta cheese
1/4 teaspoon (1,25 ml) curcuma bio
1/4 lemon
cream:
4 heads of garlic
2 cups (500 ml) milk 3,25%
salad:
1 cucumber
8 Gabrielle mini potato
20 mini tomato
1 red onion
.03 oz (80 g) olive oil
1/2 once (15 g) white wine vinegar
1/4 lemon
1 branch fresh oregano
1 branch fresh mint
2 branches fresh basil
5 branches fresh parsley
4 pita bread
To taste salt and pepper
Souvlaki marinated duck breast
4
Appetizers
0:50
Preparation
0:07
COOKING
1:01
TOTAL TIME
Ingredients
-
1
Rougié Souvlaki marinated duck breast
-
.03 oz
(80 ml)panko
-
.35 oz
(10 g)fennel pollen
-
yogurt sauce:
-
7 oz
(200 g)Greek yogurt
-
4.5 oz
(125 g)feta cheese
-
1/4 teaspoon
(1,25 ml)curcuma bio
-
1/4
lemon
-
cream:
-
4
heads of garlic
-
2 cups
(500 ml)milk 3,25%
-
salad:
-
1
cucumber
-
8
Gabrielle mini potato
-
20
mini tomato
-
1
red onion
-
.03 oz
(80 g)olive oil
-
1/2 once
(15 g)white wine vinegar
-
1/4
lemon
-
1 branch
fresh oregano
-
1 branch
fresh mint
-
2 branches
fresh basil
-
5 branches
fresh parsley
-
4
pita bread
-
To taste
salt and pepper
Preparation
Duck breast:
Sear your duck breast over low heat for 8 minutes in a pan, placing the duck breast with the meat side up.
Collect the rendered fat for further use.
Flip your duck breast fat side up and keep cooking for another 5 minutes. When cooked, wrap the duck breast into aluminum foil and let rest for 2 minutes before slicing.
Served with:
Grill your panko using the collected duck fat. Mix the panko with fennel pollen save for platting.
Mix the yogurt with feta and curcuma in a blender until the texture is perfectly smooth. Add the zest and juice from your ¼ lemon. Season to taste.
In a small pot, cook your garlic and milk together over low heat. After a few minutes blend these ingredients to obtain a smooth and creamy texture.
For the salad, mix together thin slices of cucumber, diced cooked potatoes, diced tomatoes and sliced red onion. Season the salad with olive oil, white wine vinegar, lemon juice, and the chopped leaves of basil, origan, mint and parsley. Cool in the fridge for 20-30 minutes prior to platting.
Platting:
Place thin slices of the souvlaki duck breast next to generous portion of your fresh salad, fried panko, creamy sauce, and yogurt sauce. Enjoy this chef-level recipe with a fresh pita bread!
Source: Rougié
Source :
Metro
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
Save $20 on your 1st online order. Shop Now.
25% Off on 6 and 12-month Unlimited Delivery Plans. Subscribe Now.
