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.

*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.