MAPLE APPLE DUCK BREAST
RECIPE TYPE
Turkey
SERVES
8
Prep time: 20 min
Cook time: 30 min
Ingredients
1/2 cup apple jelly
1/4 cup Longo’s Maple Syrup
2 tbsp grainy Dijon mustard
1 tbsp Longo’s Cider Vinegar
1 large clove garlic
3 large firm apples such as Honeycrisp, cored and chopped
2 sweet onions, chopped
2 tbsp Longo’s Salted Butter, melted
4 fresh Cedar Valley duck breasts (about 225 g each)
1/4 tsp each salt and pepper
Directions
COMBINE apple jelly, maple syrup, Dijon, vinegar and garlic in a small saucepan. Bring to a boil over medium heat; simmer for 3 minutes or until thickened slightly.
TOSS apples and onions with melted butter and 3 tbsp of the glaze. Spread out on a parchmentpaper-lined rimmed baking sheet. Roast in preheated 425°F oven on bottom rack for 20 minutes.
SET a large heavy skillet over medium heat. Lightly score skin and top layer of fat on each duck breast in a cross-hatch pattern. Season all over with salt and pepper. Add duck breasts, skinside down, into hot skillet. Cook without turning for 5 to 7 minutes or until skin is golden brown and fat has rendered. Turn and cook for 1 to 2 more minutes.
TRANSFER duck, skin-side up, to oven alongside apples and onions. Brush skin with some of the remaining glaze. Cook for 8 minutes or until duck is 135°F for medium-rare (or to preferred doneness). Transfer to a board; rest for 5 minutes. TO SERVE: Thinly slice duck and arrange in a fan over a bed of nutty herb rice. Garnish with apple and onion compote.
Drizzle duck with additional glaze.
NUTRITIONAL INFORMATION
Per serving: 417 calories
Protein 31g | Fibre 2g |
Fat 16g | Sugar 26g |
Carbs 38g | Sodium 275mg |
