Magret De Canard À L’érable Recipe
Un magret de canard savoureux accompagné d'une sauce à l'érable.
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Ingredients
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Duck and Sauce
Method
Preparation and Cooking
Prepare the Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
Sear the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow the fat to render slowly. Sear for about 6-8 minutes until the skin is crispy and golden brown.
Cook the Other Side
Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes.
Make the Maple Sauce
In the same skillet, discard excess fat, leaving about 1 tablespoon. Add chicken broth, maple syrup, Dijon mustard, and fresh thyme. Bring to a simmer and reduce by half, about 5-7 minutes.
Finish the Sauce
Whisk in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
Serve
Slice the duck breasts and serve with the maple sauce drizzled over the top.