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Maple-Glazed Duck Breast
This sweet and succulent duck dish is a real crowd pleaser
Loading ...April 8th, 2012
Recipes by David GrenierPhotography by James Tse
Servings
3Prep Time
20 minutesCook Time
35 minutesIngredients
Directions
Preheat oven to 425°F. In a bowl, toss sweet potatoes in 1 tablespoon oil, season with salt and pepper, and transfer to a sheet pan. In same bowl, toss Brussels sprouts in 1 tablespoon oil. Roast sweet potatoes about 15 minutes, then add Brussels sprouts to sheet pan. Flip potatoes and continue roasting, about 10 minutes.
Meanwhile, in a skillet over medium-high, heat remaining oil, season duck with salt and pepper, and sear 4 minutes per side for medium-rare. Transfer to a cutting board, cover loosely with foil and let rest 5 minutes.
Return skillet to heat, add thyme, vinegar, syrup and stock, bring to a boil and simmer until slightly thickened, scraping up any caramelized bits. Remove thyme and stir in butter until melted. Slice duck and divide vegetables among plates, placing duck on top. Stir any meat juices into sauce and drizzle over duck.
Nutrients Per Serving
Nutrients per serving: 447 calories, 21 g fat, 38 g protein, 29 g carbs, 6 g fibre. Excellent source of folate, iron, and vitamins A and C.
Copyright © 2012 St. Joseph Media. All Rights Reserved.