- Prep time 20 minutes
- Total time 40 minutes
- Portion size 4 servings
Using sharp knife, score duck breasts in criss-cross fashion. Season with salt and pepper. Place duck breasts in cast-iron skillet, fat side down. Cook over medium-high heat, basting with cooking fat, until golden brown, about 10 minutes; turn duck breasts. Add whole allspice, thyme and garlic to skillet; cook until duck is golden brown on the bottom, 4 to 5 minutes. Transfer to plate; discard allspice, thyme and garlic.
In large saucepan, heat whisky over low heat. Remove skillet from heat. With lit match or kitchen torch, carefully ignite whisky to burn off alcohol, 30 to 45 seconds. Stir in chili sauce, maple syrup, Worcestershire sauce, sugar and allspice; cook over low heat, stirring, for 3 to 4 minutes. Add duck breasts to pan, turning to coat well. Slice duck breasts against the grain. Spoon glaze over top.