Maple Leaf Duck A L'orange​ Recipe

Prepare and score

Pat duck breasts dry with paper towel. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature 15 minutes.

Render skin and sear

Place a cold, dry skillet (preferably cast iron) over medium-low heat. Place duck breasts skin-side down in the cold pan. Cook slowly until most fat has rendered and skin is deep golden-brown and crisp, about 10–12 minutes, turning occasionally for even browning of thicker spots. Pour off all but 1 tbsp of rendered fat.

Finish in oven

Preheat oven to 200°C (400°F). Flip duck breasts and sear meat side 1 minute. Transfer skillet to oven and roast until internal temperature reaches 58–60°C (135–140°F) for medium-rare, about 6–8 minutes depending on thickness. Remove to a cutting board and tent loosely with foil; rest 8–10 minutes (carryover will bring to medium).

Make maple-orange pan sauce

While duck rests, carefully pour off and reserve 1 tbsp of pan fat if present. Place skillet over medium heat (use a saucepan if preferred). Add white wine (60 ml) to deglaze, scraping browned bits, and reduce by half (~1–2 minutes). Add fresh orange juice (120 ml), orange zest, maple syrup (3 tbsp) and chicken/duck stock (120 ml). Simmer until reduced to a saucy glaze, about 6–8 minutes. Stir in 30 g cold butter, 1 tsp rice vinegar, and adjust seasoning with salt and pepper to taste. Keep warm.

Slice and serve

Slice duck breasts across the grain into 5–7 mm slices. Arrange on plates with warmed maple-orange sauce spooned over or alongside. Serve with potato gratin, sautéed spinach, and glazed carrots & cipollini onions.

Preheat and prepare baking dish

Preheat oven to 180°C (350°F). Butter a 20 x 25 cm (or similar) shallow baking dish with 10 g of the butter.

Cook leeks

In a medium skillet over medium heat, melt 20 g butter. Add sliced leeks and a pinch of salt; cook gently until soft and translucent but not browned, about 6–8 minutes. Stir in minced garlic and cook 30 seconds. Remove from heat.

Assemble gratin

In a saucepan, warm heavy cream (300 ml) and milk (100 ml) until steaming; stir in grated nutmeg, 1 tsp salt and 1/2 tsp pepper. Arrange a single overlapping layer of potato slices in the prepared dish, sprinkle a little of the cooked leeks and a small handful (about 1/4) of grated cheddar. Repeat layering until all potatoes are used, reserving about 50 g cheddar for top. Pour warm cream mixture evenly over potatoes to almost cover them. Press down gently so liquid settles between slices.

Bake

Cover dish tightly with foil and bake 35 minutes. Remove foil, sprinkle remaining cheddar evenly on top, and bake uncovered another 20–25 minutes until potatoes are tender when pierced and top is golden and bubbly. If top browns too quickly, tent with foil. Let rest 10 minutes before portioning.

Just before serving, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced garlic and cook 20–30 seconds until fragrant but not brown. Add spinach in batches, tossing with tongs until wilted, about 2–3 minutes total. Season with 1/2 tsp salt and 1 tsp lemon juice, toss, and remove to keep warm. Spinach will release water; drain briefly if excess liquid accumulates.

Blanch carrots and onions (optional)

Bring a pot of salted water to a boil. Blanch carrots 2–3 minutes and cipollini onions 2 minutes until just tender. Shock in ice water, then drain. This shortens glazing time and keeps color; you may skip and roast/sauté directly if preferred.

Glaze

In a large skillet over medium heat, melt 15 g butter with 1 tbsp olive oil. Add carrots and cipollini onions and sauté 3–4 minutes to develop color. Add 1 tbsp maple syrup, 2 thyme sprigs, 1/2 tsp salt and 1/4 tsp pepper. Reduce heat to low, cover and cook gently until vegetables are tender and glazed, about 6–8 more minutes, stirring occasionally. Remove thyme stems and keep warm.