Duck Breasts With Maple Syrup Recipes

MAPLE-SMOKED DUCK BREASTS

Steps:

• Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.
• Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.

DUCK BREASTS WITH MAPLE SYRUP

Steps:

• Score the duck breast skin. Season with salt and pepper. Place fat-side down in frying pan over medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm
• Boil maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut oil and hazelnut oil. Season with salt and pepper
• While frying the duck breasts, trim and lightly rinse the wild mushrooms. When duck is resti, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add washed spinach. Season with salt and pepper, allowing the lea es to wilt and soften before draining
• To serve, divide spinach among 4 ages. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzli. Can with the map,e syrup vinaigrette

ROAST DUCK BREASTS WITH MAPLE SYRUP VINAIGRETTE

Steps:

• Score the duck breast skin with a sharp knife. Season with salt and pepper, and place, fat-side down, in a frying pan over a medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm.
• Meanwhile, boil the maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oils. Season with salt and pepper.
• While frying the duck breasts, trim and lightly rinse the wild mushrooms. When the duck is resting, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add the washed spinach. Season with salt and pepper, allowing the leaves to wilt and soften before draining.
• To serve, divide the spinach among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.

MAPLE PECAN CRUSTED DUCK BREAST

Steps:

• Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
• Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
• Cover and refrigerate for 3 hours or overnight.
• Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
• Remove duck from frige and set at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
• Place in a buttered baking dish.
• Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.

MAPLE DUCK BREAST

Steps:

• Score duck skin with ½-inch (1 cm) deep incisions in a criss-cross pattern, avoiding cutting through to the flesh. Season skin side with half the salt and half the pepper, rubbing it inches.
• Set aside for five minutes in a non-reactive baking dish (ceramic, glass or stainless steel). Turn and repeat, using the remaining salt and pepper. Set aside in the baking dish for five minutes.
• In a cup, whisk together the maple syrup, vinegar and garlic and pour over duck, coating it. Let stand for 30 to 60 minutes or cover and refrigerate overnight, bringing it to room temperature before baking. When ready to bake, drain duck, discarding marinade.
• Preheat oven to 400 degrees F (200 C). Transfer duck to a cold, cast-iron frying pan, skin side down.
• Place pan over medium heat and brown duck without turning it for about three minutes. Raise heat to medium-high and continue to cook three more minutes.
• Turn duck over, to skin side up, and cook two more minutes.
• Turn duck over again, to skin side down, and place roast in preheated oven for 10 minutes, or until meat thermometer inserted in thickest part of breast registers 165 degrees F (75 C).
• Place duck on a cutting board, covered with aluminum foil, for three to four minutes. Then slice meat and serve with pan drippings and parsley.