Duck breasts drizzled with maple-cider gastrique, and served with brussel sprouts sauteed in duck fat and candied pecans. You'll have quite the treat in store for dinner.
¼ Cup Maple Syrup
¼ Cup Apple Cider Vinegar
8 oz. Fresh Brussels Sprouts, cut into quarters
3 Tbsp. Olive Oil
½ Cup Candied Pecans
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, sauté 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
