Recipe

BREASTS

1. Score the skins of the breasts using a knife, creating a diamond-shaped pattern. Season with salt and pepper.
2. In a pan on low heat, place duck breasts skin side down and cook for 10 minutes without turning.
3. Turn the duck breasts and cook for another 2 minutes. Remove the fat from the pan.
4. Place the duck breasts on a cooling rack and set aside.

SAUCE

1. In the pan, add the maple syrup, vinegar, anise and ginger. Cook on medium heat for 3 minutes. Add the broth and reduce by half.
2. Add the maple pickled cranberries and let simmer for 2 to 4 minutes until a syrupy consistency is reached. Keep warm.
3. Bake duck breasts for 4 to 5 minutes at 375 °F then slice them.
4. Drizzle the maple pickled cranberry sauce on duck and serve with sautéed potatoes and mushrooms.

Recipe development : Chef Giovanni Apollo

Photo credits :
Marie-Élaine Thibault, Chef-stylist
Marc-André Lapierre, photographer