Maple Leaf Farms shared their recipe for Maple-Glazed Duck with Gingered Cranberry Pear Chutney, showing how simple it is to craft a restaurant-worthy duck entree in your home kitchen.
Maple-Glazed Duck Breast with Gingered Cranberry Pear Chutney
2 7.5-ounce Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ tablespoons pure maple syrup
2/3 cup Gingered Cranberry Pear Chutney (see below)
1 teaspoon finely shredded fresh ginger root
Heat oven to 375 degrees. Score the skin of the duck breast taking care not to puncture meat. Heat an ovenproof skillet over medium heat until hot. Place duck in skillet skin-side down. Sprinkle salt and pepper lightly over duck. Cook 8 to 9 minutes or until skin is crispy and golden brown. Turn duck; continue cooking 3 minutes. Transfer duck to plate; set aside. Carefully pour off drippings from skillet. Spread syrup over seasoned meaty sides of duck and return to skillet skin side up. Transfer skillet to oven. Bake 8 to 10 minutes or until internal temperature of duck reaches 155 degrees. Transfer duck to carving board; cover with foil and let stand 5 minutes. (Internal temperature of duck will rise to 160 degrees.)
Carve duck crosswise into thin slices. Transfer to warm serving plates. Garnish with shredded gingerroot and serve with warmed or room temperature chutney. Makes 2 servings.
To see a video on how to properly prepare duck breast, please visit Maple Leaf Farms’ website.
Gingered Cranberry Pear Chutney
2 firm red or green Bartlett pears
1/3 cup dried cranberries
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 teaspoons minced fresh ginger root
1/8 teaspoon salt
1/8 teaspoon ground allspice
Peel, core and coarsely chop pears. Combine pears, cranberries, brown sugar, vinegar, ginger, salt and allspice in a medium saucepan. Cover; bring to simmer over high heat. Reduce heat to low and simmer, covered, until pears are tender, about 10 minutes. Uncover; simmer over medium-high heat until chutney thickens, 3 to 4 minutes. Chutney may be prepared up to 24 hours before serving. Cool, cover and chill until serving time. Serve the chutney at room temperature or reheat just before serving.