Barbecued duck breasts with strawberry sauce

Ingredients Spicy salt

• 30 mL (2 tablespoons) sugar
• 5 mL (1 teaspoon) each: salt and pepper
• 2 mL (1/2 teaspoon) each: ground cinnamon, coriander and ginger
• 10 mL (2 teaspoons) onion powder
• 4 boneless, skinless duck breasts, about 225 g (1/2 lb.) each

Strawberry sauce

• 1 envelope commercial demi-glace sauce
• 250 mL (1 cup) water
• 30 mL (2 tablespoons) sugar
• 15 mL (1 tablespoon) red wine vinegar
• 80 mL (1/3 cup) red fruit juice (any fruit)
• 250 mL (1 cup) sliced strawberries
• To taste salt
• To taste crushed black peppercorns

Spicy salt

1. 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.
2. 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.
3. 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.)

Strawberry sauce

1. 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.
2. 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.