Cooking time

Roast Duck Breast in a Creamy Maple and Bourbon Sauce

  • Preparation : 15 minutes
  • Cooking : 35 minutes
  • Portions : 4
poitrine de canard bourbon érable

Ingredients

  • 3 Brome Lake Ducks boneless breasts, skin on (225 g [½ lb] each)
  • 60 ml (¼ cup) Bourbon
  • 125 ml (½ cup) Maple syrup
  • 180 ml (¾ cup) Duck stock or chicken broth
  • 125 ml (½ cup) 15% cooking cream
  • 125 ml (½ cup) dried shallots (French), chopped

Preparation

  1. Preheat oven to 190 °C (375 °F).

  2. Heat a saucepan over medium heat and add a little olive oil. Sauté the shallots for 1 minute.

  3. Add the bourbon, maple syrup and duck stock to the saucepan. Bring to a boil, and then reduce the heat and simmer on low for 15 to 18 minutes until the liquid has reduced by half.

  4. Pour in the cream and simmer for 3 to 4 minutes or until the sauce has thickened. Remove from the burn-er and set aside.

  5. Using a knife, make shallow incisions in the skin of the duck breasts in a grid-like pattern, taking care not to cut into the flesh. Season with salt and pepper.

  6. Heat a large ovenproof skillet over low heat. Place the duck breasts in the skillet skin side down. Sear over medium heat for 8 to 10 minutes, without turning the breasts over. If necessary, drain any excess grease from the pan while cooking.

  7. Turn the duck breasts over and continue cooking for 8 to 10 minutes, to an internal temperature of 58 °C (137 °F) (insert a cooking thermometer into the centre of one of the breasts).

  8. Transfer the duck to a plate and cover loosely with a sheet of aluminum foil. Let it rest for 5 minutes.

  9. In the meantime, drain the excess grease from the pan. Deglaze the pan with the reserved sauce and simmer for 3 to 4 minutes over medium-low heat.

  10. Plate the duck breasts, pour the sauce over top and serve.

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