- With a sharp knife, score the fatty side of the duck breast in a tight diamond pattern, taking care not to pierce the meat.
- 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.
- Leave 30 mL of fat in the pan and use it to sauté the green onions.
- 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.
- 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.
- Carve the breast, and serve with the cranberries and the sauce.
*Keep the fat, which you will use to thicken the sauce and which can also be used to sauté potatoes.
A recipe from the MPM’s resident chef, Nicole Anne Gagnon.