Maple Lacquered Duck Breast

• Gluten free

• Produce

  • 1 Orange, zest from
  • 1 tsp Thyme, fresh

• Condiments

  • 1/4 cup Maple syrup, grade B pure

• Baking & Spices

  • 2 Duck breasts - mine were nice and fat from the farmers market - the size will of course affect the cook time
  • 1/2 tsp Red pepper
  • 1 Salt and pepper

Found on food52.com

Description

Ingredients

• 2 duck breasts - mine were nice and fat from the farmers market - the size will of course affect the cook time
• 1/4 cup grade B pure maple syrup
• 1/2 teaspoon crushed red pepper
• zest from one orange
• 1 teaspoon fresh thyme
• salt and pepper

Directions

• Preheat the oven to 375. Score the skin of your duck in a criss-cross pattern, about a half inch apart, being careful not to cut through to the meat. Generously salt and pepper the duck all over.
• Heat an oven safe skillet just to medium. It is important not to get the heat too high, because you want to brown and crisp the skin and render most of the fat without burning the skin or overcooking the meat. An iron skillet is really best for this. I also give it a spritz of no-stick JUST to be safe.
• Put the duck breasts in skin side down. Once you start to see some fat rendering, move them around a bit. Check periodically - the skin should be slowly turning deep golden brown. As the fat renders you may want to remove some, you want about 1/8 - 1/4 inch of fat in the pan. Save that extra rendered fat for potatoes or something - its magic!
• While the duck is browning mix together the syrup, zest, thyme and red pepper. Once your skin is brown and crispy and glorious, flip the duck over and spoon the syrup glaze over. Into the oven with it. After about 5 minutes, Re-lacquer the duck with the now fatty sticky wonderfulness in the pan, then back into the oven for about 5 more minutes (depending on the size of your ducks) - an internal temp of 125-130 is medium rare which is duck breast at its most delicious.
• Make sure to rest the duck for at least 5 minutes, 10 is better, before slicing.