Cherry-Maple Glazed Duck Breast

Cherry-Maple Glazed Duck Breast
Yield
1
Yield
1
Cherry-Maple Glazed Duck Breast
Yield
1
Yield
1
Ingredients
Cherry-Maple Glaze
  • 1/4cup chicken stock
  • 1 tablespoon shallots
  • 2 tablespoon white wine vinegar
  • 1/4 cup cherries
  • pinch dried ground thyme
  • pinch dried ground sage
  • 1/4 cup pure maple syrup
  • 1-2tablespoons butterlarge dice
  • salt as needed
Duck Breast
Yield:
Instructions
Duck Breast (prep)
  1. Score the fat of the duck breast (Chef Demo).
  2. Season duck breast with salt and pepper.
Cherry-Maple Glaze
  1. In a small sauce pot reduce the chicken stock, shallots, vinegar, cherries, sage and thyme (everything but the maple syrup and butter) down to 3 tablespoons. Add the maple syrup and reduce further until the reduction is slightly thickened. If the reduction still has the consistency of water, reduce further, being careful not to burn the sugars from the maple syrup.
  2. Take off heat and slowly whisk in the butter one piece at a time. Season as needed. Keep warm.
  3. If your glaze is too thick or gets too thick as it sits. You can loosen it up by warming it gently or adding a little ( 1 tablespoon at a time) water.
Cooking Duck Breast
  1. Rub 1 teaspoon oil over duck breast. Place duck breast fat side down in cold pan. place pan on stove and turn heat to medium high. Let duck breast cook until fat is rendered well browned.
  2. Once the fat is well browned , turn over and brush with half of the maple glaze.
  3. Place the pan with the duck in it into a 375 degree oven to finish cooking, about 3 to 5 minutes. It is done when the thickest part of the duck breast has an internal temperature of 150 degrees. If you like your duck breast more done, then take to internal temperature of 165 degrees.