Maple duck breasts
Maple duck breasts

Preparation time 10 minutes

Total time: 1 hour

Ingredients

  1. 2 red onions, sliced into rounds
  2. 15 mL (1 tbsp.) Sensations by Compliments 100% Light olive oil
  3. 45 mL (3 tbsp.) cold butter
  4. 125 mL (½ cup) Sensations by Compliments Aged Balsamic Vinegar of Modena
  5. 30 mL (2 tbsp.) Compliments Pure Natural Liquid Honey
  6. 1 mL (¼ tsp.) each of salt and freshly ground pepper
  7. 2 Rougié duck breasts marinated with maple syrup
  8. 1 container (113 g) Sensations by Compliments Goat Cheese Crumbles
  9. 45 mL (3 tbsp.) chopped fresh Compliments Parsley

Directions

Balsamic red onions
  1. In a skillet over medium heat, soften the red onions in the oil and 15 mL (1 tbsp.) of butter without browning them, about 3 minutes.
  2. Add the balsamic vinegar and honey and continue cooking, stirring, until the onions are tender-crisp, about 8 to 10 minutes. Season with salt and pepper.
  3. Remove the onions from the liquid and keep them warm in a bowl.
  4. Whisk 30 mL (2 tbsp.) of cold butter into the vinegar and honey mixture until the butter is melted. Keep warm.
Duck
  1. Using a sharp knife, remove three-quarters of the fat from the duck breasts so that only a thin layer remains.
  2. Next, use a knife to score the fat of each breast in a criss-cross pattern without cutting into the meat. Season the meat side with salt and pepper.
  3. Gently brown the breasts, fat side down, in a skillet over low heat for 12 to 15 minutes, or until the fat is crispy and nicely browned.
  4. Remove the excess melted fat from the skillet from time to time, and reserve.
  5. Turn the duck breasts over and cook until desired doneness. Medium-rare doneness should take from 5 to 7 minutes.
  6. Remove from the skillet and wrap with foil. Set aside about 5 minutes
Assembly
  1. Divide onion mixture onto four plates.
  2. Slice the breasts thinly and arrange slices over the red onions.
  3. Top with the balsamic vinegar sauce and garnish with goat cheese crumbles and chopped fresh parsley.
  4. Serve with mini potatoes that have been blanched, halved, and sautéed in a skillet in the reserved duck fat.

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