Maple Glazed Crispy-Skinned Duck Breast
From pkusmc 1 year ago
- 15 minutes to make
- Serves 2-4
If you like duck, this recipe is for you. It’s simple to make, and tastes amazing. I’ve actually been making this recipe for Thanksgiving in lieu of turkey for the past several years. It goes great with all of the T-day fixin’s, too!
Ingredients
- Two large duck breasts shopping list
- S&P to taste shopping list
- 1/4 cup soy sauce shopping list
- 1/2 cup maple syrup (I use maple/bourbon syrup…it’s really good) shopping list
- Two sprigs rosemary shopping list
How to make it
For the glaze
- Combine the soy sauce and maple syrup
The Duck
- Score the duck skin in a cross pattern about 1/2” apart, being very careful to not hit the flesh See Photo. This helps with rendering the fat and creating crispy skin
- Place the duck breast skin-down in a large, cold skillet
- Turn the heat up to medium
- Place the rosemary on the flesh of the duck breast
- The duck will start to sizzle as the fat renders down
- Let it cook for about 5-6 minutes, and check the skin…it should be G-B-D…golden brown and delicious
- Flip the duck breast and cook for another 4 minutes See Photo
- Brush on the glaze during this time
- Duck can be served medium rare, and should not be more than 140 degrees for best results
- Remove from the heat and let it rest for about 5 minutes before serving
- Served with an apple, Brussels sprouts and goats cheese hash
People Who Like This Dish 3
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