Recipe:Duck Breasts with Maple-Cider Gastrique
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Duck breasts drizzled with maple-cider gastrique, and served with Brussels sprouts sauteed in duck fat and candied pecans. You'll have quite the treat in store for dinner. Serves 2 - .
Boneless Duck Breasts, thawed1 piece per packagingQty 2$5.89
Maple SyrupQty ¼ Cup
Apple Cider VinegarQty ¼ Cup
Fresh Brussels Sprouts, cut into quartersQty 8 oz.
Olive OilQty 3 Tbsp.
Candied PecansQty ½ Cup
Coarse Sea Salt1 bottleQty to taste$5.38
Freshly Ground Black Peppercorns1 bottleQty to taste$5.78
- Pat duck breasts dry with paper towels. Using a sharp knife, score skin of duck breasts ¼” deep in a cross hatch pattern. Season with salt and pepper on both sides.
- Heat a large 10” skillet over high heat. Place breasts skin side down and cook until golden brown, about 4 minutes. Lower heat to medium and turn breast meat-side down. Continue to cook until it reaches an internal temperature of 125°F-130°F for medium rare, about 5-6 minutes.* Transfer to plate, cover with foil and let rest.
- In the same skillet, saute the Brussels Sprouts with the rendered fat until slightly charred and tender. Add pecans, stir and remove from skillet. Keep warm.
- Deglaze skillet with vinegar and reduce for 15 seconds. Add maple syrup, stir and reduce until slightly thick, about 1 minute. Add a pinch of salt and pepper.
- Slice the duck against the grain, drizzle maple-cider gastrique and serve with the Brussels sprouts on the side. *USDA recommends cooking poultry to a minimum internal temperature of 165°F