Maple Leaf Farms Duck Breast

Ingredients

Yield:

Serves 4

• Duck

  • 4 Pekin Duck Breasts

• Blackberry Sauce

  • 3 oz Bourbon
  • 1/4 cup sugar
  • 1 pint blackberries
  • 4 leaves of sage, chopped
  • 1 tbsp apple cider vinegar

• Garnish

  • 20 baby carrots
  • 20 snap peas
  • salted water
  • 1 tbsp butter
  • 1 tbsp honey
  • salt

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

5 Hours

1. Duck

   • Trim off excess fat from edges, score the fat with a sharp knife making a diamond pattern.
   • Marinate with olive oil, garlic, sage, rosemary and thyme and a pinch of salt for 4 hours.
   • Remove from marinade, season with salt all over and cook breasts, fat side down on medium high heat for about 10 minutes.
   • Fat should be getting brown and crispy. If it gets too dark, turn down heat, if not dark enough, increase the heat.
   • Turn duck over and sear the flesh side for about 4 minutes and place in 350F oven for 4 more minutes or until thermometer reaches 135F.
   • Let duck rest five minutes while you plate the rest.

2. Blackberry Sauce

   • Reduce Bourbon by half, add sugar and make syrup
   • Add blackberries and cook until it thickens, finish with sage and vinegar.

3. Garnish

   • Trim, peel and blanch baby carrots in salted water for about 4 minutes, until just tender.
   • Glaze with a tablespoon of butter, a tablespoon of honey and a sprinkle of salt.
   • Trim fibers off the snap peas, blanch in salted water for 3 minutes and toss with olive oil and salt.
   • Place snap peas just off center of plate. Pile baby carrots next to them.
   • Slice duck breast and lay on top of snap peas.
   • Spoon the blackberries around the duck and drizzle with the sauce. Garnish with fresh sage.