Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2021



Using sharp knife, make grid incisions in fat of duck breasts (do not cut flesh). Season with salt and pepper. In skillet, place breasts fat side down. Cook over medium-low heat, basting with cooking liquid, until fat is golden brown, 6 to 8 minutes. Reduce heat to medium, turn breasts over and cook until underside is golden brown, about 5 minutes. Transfer to plate, tent with foil; let stand.

Degrease skillet. Cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar, scraping up browned bits from bottom of pan with wooden spoon. Add maple syrup; cook, stirring constantly, about 1 minute.

Transfer duck breasts to cutting board; slice against grain of meat. Divide among plates; top with shallots. Serve with roasted rapini or green vegetables, if desired.

Nutritional facts Per serving: about

  • Iron 3.9 mg
  • Fibre 0 g
  • Sodium 250 mg
  • Sugars 3 g
  • Protein 17 g
  • Calories 235
  • Total fat 15 g
  • Cholesterol 120 mg
  • Saturated fat 5 g
  • Total carbohydrate 4 g
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Lunch & Dinner

Duck Breasts with Maple & Balsamic Shallots