Maple Leaf Farms Duck Breast Recipe

Score the Skin

Using a sharp knife, score the skin of the duck breast in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Sear the Duck

In a skillet over medium-high heat, add olive oil. Place duck breasts skin-side down and sear for about 6-7 minutes until skin is crispy. Flip and cook for an additional 4-5 minutes. Remove from heat and let rest.

Prepare Vegetables

Preheat your oven to 400°F (200°C). Chop carrots, zucchini, and bell peppers into bite-sized pieces. In a bowl, toss vegetables with olive oil, salt, and pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Cook Carrots

In a saucepan, bring a pot of salted water to a boil. Add carrots and boil until tender, about 15 minutes. Drain and set aside.

Blend Puree

In a blender, combine cooked carrots, butter, salt, black pepper, and vegetable broth. Blend until smooth and creamy.

Simmer Ingredients

In a saucepan, combine beef stock and red wine. Bring to a boil, then reduce heat and let simmer until reduced by half, about 20 minutes.

Finish the Sauce

Whisk in butter, salt, and pepper. Remove from heat and set aside.

Combine Ingredients

In a small saucepan, combine maple syrup, soy sauce, and Dijon mustard. Heat over low heat until combined and slightly thickened.

Assemble the Dish

On a plate, spoon some carrot puree, place roasted vegetables alongside, and slice the duck breast. Drizzle with demi-glace and maple glaze before serving.