Total time · 45 min

Maple-Lacquered Lac Brome Duck Breasts

Name: Maple-Lacquered Lac Brome Duck Breasts
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece Duck (about 800 g); 100 ml Maple syrup; 3 tbsp Soy sauce; 1 tbsp Ginger (fresh, grated); 2 cloves Garlic; 1 tbsp Cider vinegar; to taste Salt; to taste Pepper

A Quebec-style maple-lacquered lac brome duck breasts that highlights Duck (about 800 g) and Maple syrup.

Prep: 18 min
Cook: 27 min
Servings: 4

Indicative estimates

Energy per serving: ~100 kcal per serving partial estimate
Ingredient value: ~$2.31 partial estimate; 5 of 8 ingredients estimated

Ingredients

2 piece Duck (about 800 g)
100 ml Maple syrup
3 tbsp Soy sauce
1 tbsp Ginger (fresh, grated)
2 cloves Garlic
1 tbsp Cider vinegar
to taste Salt
to taste Pepper

Directions

6 min
Score the skin of the duck breasts in a crosshatch pattern, then season with salt and pepper; Check that the internal temperature reaches 165 °F (74 °C).
5 min
Make the lacquer by mixing the maple syrup, soy sauce, ginger, chopped garlic and cider vinegar.
12 min
Sear the breasts skin side down in a skillet, removing the excess fat, until the skin is golden and crisp.
14 min
Flip the breasts, brush them with lacquer a few times and finish cooking in the oven at 350 °F (350 °F (180 °C)) until pink in the centre and well lacquered.
8 min
Let the breasts rest, slice them and serve topped with the remaining warm lacquer.