Jean-François Plante's recipe

Preparation: 20 min • Cooking time: 40 min • Servings: 4

Ingredients:  

160 ml (⅔ cup) dry red wine

3 tbsp. honey

1 cinnamon stick

2 star anise

2 tbsp. four-peppercorn blend, whole

1 tsp. fresh ginger, grated

2 tbsp. balsamic vinegar

½ tsp. nutmeg, freshly grated

4 cloves, coarsely crushed

2 duck breasts, 300 to 400 g (10 to 12 oz) each

1 tbsp. olive oil

2 tsp. Montreal steak spice

2 tsp. four-peppercorn blend, crushed

1 tsp. dried rosemary

250 ml (1 cup) demi-glace

Salt and freshly ground pepper

Instructions: 

1. Preheat oven to 190°C (375°F).

2. In a heavy saucepan, whisk together the first nine ingredients. Heat over medium heat until simmering, then reduce by half.

3. Score the skin on the breasts without cutting into the flesh. Season with salt and pepper. In a skillet, heat the oil over medium-high heat and sear the breasts for 3 to 4 minutes per side, starting with the skin side. Place the breasts on a baking sheet, brush with the reduction and sprinkle with steak spices and crushed pepper. Bake for 8 to 10 minutes. 

4.In a small saucepan, whisk together the remaining reduction and demi-glace sauce. Heat over medium heat and reduce by half.

5. Thinly slice the breasts. Drizzle with the spiced red wine sauce