Duck Breast in Maple Syrup and Peppery Cranberry Sauce

Duck Breast in Maple Syrup and Peppery Cranberry Sauce

A fine, tasty dish, with local produce: maple duck breast and peppered cranberry compote.

Ingredients

  • 1 duck breast
  • 30 mL (2 tbsp.) green onions, chopped
  • 100 mL (1/3 cup) cranberries, chopped
  • 60 mL (4 tbsp.) maple syrup
  • Crushed black peppercorns, to taste
  • 15 mL (1 tbsp.) cider vinegar
  • 120 mL (1/2 cup) duck stock
  • Salt to taste

Preparation

  1. With a sharp knife, score the fatty side of the duck breast in a tight diamond pattern, taking care not to pierce the meat.
  2. Season the breast with salt, place it in a pan, fat side down, and sauté at low heat, removing the fat as it melts. When the breast is warm to the touch, turn it over and continue cooking it at medium-high heat. Remove it and keep it warm.
  3. Leave 30 mL of fat in the pan and use it to sauté the green onions.
  4. Add the cranberries, sauté them lightly, add 45 mL maple syrup (3 tbsp.) and the crushed pepper, reduce until the cranberries are of a jammy consistency, then set aside.
  5. In a small saucepan, heat the vinegar and 15 mL of maple syrup (1 tbsp.), deglaze with the duck stock, and simmer for a few minutes. Vigorously whisk in some of the duck fat, then set aside and keep warm.
  6. Carve the breast, and serve with the cranberries and the sauce.
Preparation
15 minutes
Cooking
30 minutes
Servings
2 portions
Category
Main dishes
Recipe by
Nicole Anne Gagnon

Save the fat, which will be used to make the sauce and could also be used to brown potatoes.