• 4 duck breasts, skin on
• 1/4 cup maple syrup
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 1 pinch salt and pepper

 

Preheat oven to 400F.

Using a sharp knife, trim off any extra skin around the duck breasts. The skin should just cover the meat, not overhang. Also, slice a few slits into the skin with your knife, being careful not to cut into the meat.

Season the duck breasts with salt and pepper and place them, skin side down, in a dry, cold, large skillet. Place the skillet over medium-high heat and cook for about 5 minutes. Starting the breasts in a cold pan will help the fat render out of the skin.

After about 5 minutes, the skin should be starting to brown and the fat should be rendering out nicely. If it isn’t browning, turn up the heat a bit. Drain the fat every few minutes as it builds up (save the fat). After about 10-15 minutes, as fat rendering slows, skin should be nice and brown.

Once skin is browned, flip the breasts so they sear on the bottom side. Cook for about 2 minutes, then flip back over to the skin side.

If your pan is oven safe, you can move it right to the oven, otherwise transfer your duck breasts to an oven-safe dish. Transfer breasts to the oven and bake for 4 minutes, skin side down.

Combine syrup, pepper, sugar, salt & pepper in a small bowl.

Remove breasts from oven, flip them (skin side up now), and baste them with maple glaze. Return to oven for 5-10 more minutes until meat is medium rare (meat will feel firm with just a bit of give).

Remove from oven and glaze again. Let breasts rest for 5 minutes. Slice duck thickly (1 breast should be 4-5 slices) and serve immediately.