Ease of Preparation: Easy
Yield: 4 Servings
Ingredients:
- 2 duck breasts, trimmed of excess fat, tenderloins removed
- 1 cup (240 ml) maple syrup
- 2 cloves garlic, smashed
- 1 vanilla bean, split
- 1 teaspoon (5 ml) black peppercorns
- Salt and pepper
- 4 tablespoons (60 ml) soy sauce
Method:
In a saucepan combine maple syrup, garlic, vanilla bean, and peppercorns, simmer sauce for ten minutes to infuse flavors.
Strain sauce and keep warm until needed.
Preheat oven to 350 F (175 C)
Pat the duck breasts dry to remove moisture.
Score a crosshatch pattern into the fat of the duck breasts making sure not to cut to the meat of the breast.
Sprinkle salt and pepper over the fat and flesh side of the breasts.
Place the duck breast skin-side down in a cold pan and slowly bring the heat up to medium.
Sear for 10-12 minutes, until skin has rendered off most of its fat and is crispy.
Flip breasts, transfer pan to the oven for 8-10 minutes.
Remove the breasts from the pan when they reach an internal temperature of 133 F (56.1 C), let rest for 4-5 minutes.
While the duck rests, stir the soy into the warm reserved sauce until combined.
To serve, slice the breasts against the grain into thin (¼ inch/6 mm) slices.
Transfer the slices to serving plates and drizzle with the sauce.
Serve immediately.
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