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Main dishes

A collaboration with

Samuel Joubert

Le Coup De Grâce



  • 4 duck breasts with skin on, about 400g each
  • 170ml (2/3 cup) Blanche de Chambly Bleuet
  • 30ml (2 tbsp.) honey
  • 30ml (2 tbsp.) soy sauce
  • 15ml (1 tbsp.) balsamic vinegar
  • 5ml (1 tsp) sriracha
  • Milled salt and pepper

Ingredients for the sauce

  • 30 ml (2 tbsp.) butter
  • 227g fresh blueberries
  • 15 ml (1 tbsp.) brown sugar
  • 15 ml (1 tbsp.) fresh thyme
  • 125 ml (1/2 cup) Éphémère Blueberry
  • Milled salt and pepper


  1. Place the duck breasts on a work surface, skin-side up. Make checkerboard incisions every 2 cm, in the fat only. Do not cut the flesh. Set aside.
  2. In a large airtight dish, pour the rest of the ingredients and mix. Add salt and pepper. Put the breasts in, flesh side down, then close the dish. Mix well to coat, and place in the refrigerator for 24 hours.
  3. In a saucepan, melt the butter over low heat and add the rest of the ingredients. Season with salt and pepper, mix well and simmer for 20 minutes. Stir occasionally. Remove from heat, purée and keep warm.
  4. Preheat the barbecue to 315°C (600°F). Reduce one side to medium heat and turn off the other. Place the duck on the unlit grill, skin side down, and cook for 5-6 minutes. Close the lid of the barbecue (monitor frequently to avoid burning it).
  5. Flip the breasts and place on the lit side of the grill. Cook for 3 minutes, rotate 45 degrees then continue cooking for 3 minutes. If there’s too much flame, move the meat. Remove from heat, place on a plate and cover with aluminum foil. Let stand 5 minutes then cut into thin slices.


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