1 Muscovy duck breast.
100 ml soy sauce
100 ml maple syrup
1 tsp of olive oil
If present, remove the tenderloin. Trim some of the fat from the breast but leave on small layer and score in a diamond pattern.
Combine soy sauce and maple syrup.
Heat a skillet and add the olive oil. You don’t need much as the duck fat will render in the pan.
Cook over medium-high heat until fat side is golden in color and slightly crispy. Turn over and sear other side for 2 minutes.
Remove excess fat from skillet.
Baste breast with soy/maple sauce.
Place skillet in preheated 400F oven. After 7 or 8 minutes remove and baste again. Replace in oven. Cook for a further 8 minutes.
Remove from oven and let rest for 10 minutes.
Slice and serve.
* I served this with sweet potato puree and wilted kale and garlic.
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