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Maple-Coffee Duck

Maple-Coffee Duck

Recipe Book: Catch all

A delicious duck breast recipe served with a sauce flavored with maple syrup, soy, and coffee.

Main Course Duck Nut-free Lactose-free Dairy-free Egg-free

Ingredients

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Cooking for
4 people

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Preparation


1

Step 1

On a work surface, with a sharp knife, remove some fat from the duck breasts, leaving only a thin layer. Using the tip of your knife, score the thin layer of fat in a crosshatch pattern without cutting through to the flesh. Season with salt and pepper.

2

Step 2

In a skillet over medium heat, brown the breasts, fat-side down, for 10 minutes or until golden and crispy. Flip the duck over and cook on the flesh side for 2 minutes for rare or until it reaches the desired doneness. Let rest on a plate for 10 minutes.

3

Step 3

Meanwhile, in a measuring cup or bowl, whisk together the broth, maple syrup, soy sauce, coffee, and cornstarch.

4

Step 4

In a small pot over high heat, brown the garlic in the oil. Add the broth mixture and the spices. Bring to a boil, stirring constantly. Simmer for 5 minutes or until the sauce thickens.

5

Step 5

On a work surface, thinly slice the duck breasts. Divide among four plates and cover with the sauce. Serve with our lentil and bean stew.

Notes

he two magret duck breasts can be replaced with three regular duck breasts, about ½ lb (225 g) each. In this case, it is not necessary to remove a layer of fat from the breasts since they are less fatty than magret.

  • Prep Time

    30 min.
  • Cook Time

    20 min.
  • Serves

    4 people
Recipe By

Recipe By

RICARDO

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