Maple Leaf Farm Duck Breast Recipe
port wine gastrique, caramelized fig, turnip glacé, yukon gold mousseline
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Ingredients
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Duck Breast
Port Wine Gastrique
Caramelized Fig
Turnip Glacé
Yukon Gold Mousseline
Method
Duck Breast Preparation
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern. Season both sides with salt and black pepper.
- 2
Cook the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow to cook for about 6-8 minutes until the fat renders and the skin is crispy. Flip and cook for another 3-4 minutes. Remove from heat and let rest.
Port Wine Gastrique
- 3
Make the Gastrique
In a saucepan over medium heat, combine port wine and sugar. Stir until sugar dissolves. Allow to simmer until it thickens slightly, about 10 minutes. Add red wine vinegar and simmer for another 5 minutes. Set aside.
Caramelized Fig
- 4
Caramelize the Figs
In a skillet, melt butter over medium heat. Add brown sugar and fresh figs, cut side down. Cook until caramelized, about 5 minutes. Remove from heat and set aside.
Turnip Glacé
- 5
Yukon Gold Mousseline
- 6
Make the Mousseline
Peel and chop Yukon Gold potatoes. Boil in salted water until tender. Drain and return to pot. Mash potatoes and stir in heavy cream and butter until smooth. Season with salt to taste.
Plating
- 7
Plate the Dish
Slice the duck breast and arrange on a plate. Drizzle with port wine gastrique, top with caramelized figs, and serve with turnip glacé and Yukon Gold mousseline on the side.
