Duck with Chocolate and Red Wine Sauce
Duck with Chocolate and Red Wine Sauce
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Duck with Chocolate and Red Wine Sauce

35 MIN
40 MIN
Ricardo's recipe: Duck with Chocolate and Red Wine Sauce






  1. In a pot or large skillet over high heat, brown the onion, celery and carrot in the oil. Add the wine and simmer for 5 minutes. Add the broth, tomato paste and molasses. Generously season with pepper. Bring to a boil and simmer until the sauce reduces by half, about 15 minutes. Strain through a sieve set over a pot. Add the chocolate to the pot and stir until melted. Keep warm.


  1. Using a sharp knife, remove some of the duck fat so only a thin layer remains. Score the fat in a criss-cross pattern without cutting into the meat. Season with salt and pepper.
  2. In a skillet over medium heat, brown the duck breasts, fat side down, for 10 minutes or until the fat is golden brown and crisp. Flip the duck breasts and cook for 2 minutes for rare doneness or continue cooking until the desired doneness. Let rest on a plate for 10 minutes. Pour the rendered duck fat into a bowl.
  3. In the same skillet, soften the onion and cranberries in 1 tbsp (15 ml) of the duck fat for 2 minutes. Set aside on a plate and keep warm.
  4. In the same skillet, soften the kale in 2 tbsp (30 ml) of the duck fat for 3 minutes or until just wilted. Season with salt and pepper.
  5. Thinly slice the duck and serve with the kale and onion-cranberry mixture. Drizzle with the sauce.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.