Maple-Orange Glazed Duck Breasts

  Source: Photography, Foodivine studio

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Preheat oven to 350°F. Using very sharp knife, make incisions in fat of duck in grid pattern (do not cut flesh). Season with salt and pepper. Place duck, fat side down, in cast-iron or ovenproof skillet set over medium heat. Cook, basting with pan juices, 3 minutes. Flip duck; add butter, garlic and thyme and cook 2 minutes. Flip duck again so fat side is down; transfer skillet to oven
and bake 10 minutes.

Meanwhile, in small saucepan, combine orange juice, broth, maple syrup and miso. Bring to boil; reduce heat and  simmer until glaze has thickened. Trans­fer duck to cutting board, brush with half of the orange glaze. Tent duck loosely with foil; let stand for 10 minutes before slicing.

Divide Parmesan Polenta among 4 plates. Top with sliced duck and Maple-Glazed Fennel. Drizzle with remaining glaze and garnish with orange wedges.

Nutritional facts PER SERVING

  • Iron 2.9 mg
  • Fibre 2 g
  • Sodium 650 mg
  • Sugars 19 g
  • Protein 26 g
  • Calories 360
  • Total fat 17 g
  • Cholesterol 95 mg
  • Saturated fat 7 g
  • Total carbohydrate 25 g
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Lunch & Dinner

Maple-Orange Glazed Duck Breasts