- In a bowl, combine sugar, salt, pepper, cinnamon, coriander, ginger and onion powder. Sprinkle onto duck breasts and rub into the entire meat surface so that it absorbs spice mix. Allow to sit in the fridge for 2 hours.
- Preheat barbecue to medium-high heat.
- Place duck breasts on barbecue grill and cook for 8 to 10 minutes, or until meat is cooked but still pinkish, turning over once halfway through cooking. Remove from heat; wrap in aluminum foil and allow to sit for 10 minutes. (Duck should be served still pink on the inside. Cook for slightly longer if you wish the meat to be thoroughly done.)
- In a small saucepan, reconstitute the demi-glace sauce with the water and bring to a boil. Reserve 80 mL (1/3 cup) of the sauce and save the rest for another use. In the same saucepan, stir together the reserved demi-glace sauce, the sugar, the wine vinegar and the fruit juice. Allow to simmer uncovered for 5 minutes. Add strawberries and allow to simmer for 2 more minutes.
- Serve duck breasts sliced, on a bed of crispy baby salad greens. Spoon strawberry sauce over top; season with salt, and garnish with crushed black pepper.
: Replace strawberries by other small seasonal berries such as raspberries or blueberries.
EN REMPLACMENT DU TABLEAU DE VALEUR NUTRITIVE...
: Use remaining demi-glace sauce to accompany pork or beef. Sear pork tenderloin medallions or beef strips in a skillet; add demi-glace sauce and allow to simmer until meat is cooked. Serve over rice, with vegetables.