This inspiration for this dish was to take duck, an ingredient found in traditional french cuisine, and to find a way to prepare and interpret it using other common Canadian ingredients, in a manner that is simpler, less time consuming and just as flavourful. After layering the duck with apples, shallots and spices, it is wrapped in bacon, in some way similar to how a filet mignon. In the attached picture, it is served with marinated, roasted potatoes and asparagus. A simple accompaniment, so that the intensity of dish can be enjoyed.
Portion size6 servings
Credits :Lai In Cheong
Ingredients
Method
Carefully slice each duck breast twice along the long edge to create two superimposed pockets. Layer within each duck breast pocket apple slices, shallots and thyme. Sprinkle duck breast with salt and pepper and rub all over (both top and bottom). Wrap each duck breasts with three slices of Canadian bacon along the short end. Preheat oven to 350F. Heat skillet with olive oil over medium-high heat. Lay down duck breasts, and fry each side for about 3 to 5 minutes each until golden colour is achieved. Add cognac to the skillet and cover for 30 seconds. Remove lid to allow the alcohol to evaporate. Drain out all the excess fat. Transfer duck breasts to oven and cook for 10 minutes or until the duck is medium rare.
