Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Pan-fried duck breast with maple sauce
Maple syrup is an essential cooking ingredient, used to enhance the flavors of many dishes. It can be used in the preparation of marinades, glazes and sauces, adding a touch of sweetness and character to your preparations. Today, we are going to discover one of the preparations that features this famous syrup: duck breast with maple sauce. This sweet and savory recipe, as delicious as it is daring, will delight your taste buds.
Ingredients for 4 persons
- 2 beautiful duck breasts
- Salt and black pepper
- 1 C. orange zest
- 1 C. orange juice
- 1 C. maple syrup
- 1 sprig of fresh rosemary
Preparation of the duck breast
Allow 10 minutes for preparation, 10 to 15 minutes to cook the duck breasts and 10 minutes to make the sauce.
Duck breast is a popular meat in the kitchen because of its layer of fat. This is what will bring this unique taste to the dish.
- To prepare this piece of meat, it is important to start by cutting the skin in a diagonal grid. This makes it easier to melt the fat and to have an even cooking of the meat in the pan. Salt and pepper the meat to enhance its natural flavors.
- Then heat a skillet over medium heat. Then place the sliced and seasoned duck breast, skin side down. Avoid touching the meat while it is searing, to maintain its texture and flavor.
- Cook for about 5 minutes on the fat side until the fat becomes crispy and takes on a nice deep golden brown color. Turn the duck breast over and sear it on the other side for another 3 to 5 minutes.
- Note that you can salvage excess fat from duck fat. Ideally, do this before turning the duck meat side down.
- Transfer the cooked duck to a cutting board or plate. Cover and let stand for at least 5-8 minutes. Then cut the meat into thin slices.
Preparation of the maple sauce
The maple sauce you are going to prepare will enhance the taste of the duck breast with its citrus and rosemary notes.
THE golden maple syrup has a light taste and a fluid texture. THE amber syrup, obtained mid-season, has a more pronounced taste. THE dark syrup meanwhile, has a thicker texture. Richer in flavor, it is the most suitable maple syrup in the kitchen. It is used to give a stronger flavor to marinades, sauces, glazes and desserts.
In a saucepan, combine the maple syrup, orange zest and juice, pinch of salt and chopped rosemary. Boil everything over medium heat, then reduce to low heat. Let reduce and use a spatula to stir regularly.
Coat the sliced duck breasts with the hot maple sauce before serving. Accompany this dish with mashed potatoes, pumpkin or pan-fried vegetables.
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