Roast Duck Breast in a Creamy Maple and Bourbon Sauce
- Preparation : 15 minutes
- Cooking : 35 minutes
- Portions : 4
- 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
Preheat oven to 190 °C (375 °F).
Heat a saucepan over medium heat and add a little olive oil. Sauté the shallots for 1 minute.
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.
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.
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.
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.
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).
Transfer the duck to a plate and cover loosely with a sheet of aluminum foil. Let it rest for 5 minutes.
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.
Plate the duck breasts, pour the sauce over top and serve.