- 4 duck cutlets
- 250 ml (1 cup) red beer
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp.) balsamic vinegar
- 15 ml (1 tbsp.) soy sauce
- 5 ml (1 tsp.) mustard seed
- 125 ml (1/2 cup) prunes, in pieces
- 8 slices (170 g or 6 oz) 14 Arpents
- 60 ml (1/4 cup) green onion, chopped
- 60 ml (1/4 cup) duck stock, or other stock
- 15 ml (1 tbsp.) tarragon, finely chopped
- Salt and freshly ground pepper
- In a saucepan, reduce by half the beer, maple syrup, balsamic vinegar, soy sauce and mustard seeds until it has the consistency of a syrup. Remove from heat. Add prunes and tarragon. Set aside.
- Cut the duck cutlets in two to make a pouch. Put two slices of 14 Arpents in each of the cutlets. Close them well with string.
- Score the skin of the cutlets with criss-cross lines, and season with salt and pepper. Heat a frying pan and put in the cutlets, skin-side down.
- Cook for approximately 10 minutes, until the fat is browned.
- Flip the cutlets and fry the other side for approximately 5 minutes. Cover with half the beer mixture and keep warm.
- In the same frying pan, brown the green onions. Add the duck stock and reduce by half. Add the rest of the beer preparation and let simmer until it reaches the desired consistency.
- Remove the duck cutlets from the frying pan and save the prune and beer sauce. Serve the cutlets covered in sauce with potatoes and green beans. Garnish with cooked prunes.
Your message has been send successfully.