Maple Leaf Farms Duck Breast Recipe

Prepare the Duck Breast

Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and black pepper. Set aside.

Cook the Purple Sweet Potato

Peel and cube the purple sweet potatoes. Boil in salted water until tender, then drain and mash. Add salt, pepper, and a splash of olive oil to taste.

Prepare the Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and fresh thyme, sauté for 1 minute. Add the hen of the woods mushrooms and cook until browned and tender, about 5-7 minutes.

Make the Sour Cherry Demiglace

In a saucepan, combine sour cherries, chicken stock, and red wine. Simmer until reduced by half. Mix cornstarch and water, then add to the sauce to thicken. Season to taste.

Prepare Bearnaise Sauce

In a small saucepan, combine white wine vinegar, chopped shallots, and fresh tarragon. Simmer until reduced. In a bowl, whisk egg yolks and slowly incorporate melted butter. Add the reduced vinegar mixture, whisk until thickened, and season.

Cook the Duck Breast

In a skillet, place the duck breasts skin-side down over medium heat. Cook for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes until medium-rare. Rest for 5 minutes before slicing.

Plate the Dish

On a plate, create a bed of mashed purple sweet potato. Top with sliced duck breast and sautéed mushrooms. Drizzle with sour cherry demiglace and serve with bearnaise sauce on the side.