Maple duck breast – a classic indigenous recipe with tasty flavors
Duck Breast- 1 pc (400 gms)
Maple Syrup- 100 ml
Brown Sugar- ½ Table Spoon
Pinch of Salt and Pepper
Using a sharp knife, trim off any extra skin around the duck breasts. The skin should just cover the top of the meat. Also, slice a few slits into the skin with your knife, being careful not to cut into the meat.
Season the duck breasts with salt, pepper and brown sugar. Place them skin side down in a dry cold large skillet. Place the skillet over medium-high heat and cook for about 5 minutes.
After five minutes, the skin should be starting to brown and the fat should be rendering out. If it isn’t browning, turn up the heat a bit.
If the skin is browned, flip the breasts so they sear on the bottom side. Cook for about 2 minutes, then flip back over to the skin side.
Add breasts to a 400°F oven and bake for 4 minutes, skin side down. If your pan is oven safe, you can move it right to the oven, otherwise transfer your duck breasts to an oven-safe dish.
Remove breasts from oven, flip them (skin side up now) and baste them with maple glaze. Return to oven for 4 more minutes
Remove from oven and Let breasts rest for 5 minutes.
Slice it thickly (1 breast should be 4-5 slices), Put Maple syrup on the Slices and serve immediately with Sliced Baked Potato (Optional) and Garnish with Grilled Cherry Tomato (Optional) as shown in the Picture