Maple-Coffee Duck
Although we often cook with maple syrup, it never ceases to amaze us. That is the case with this sauce, flavoured with soy and coffee, that we’re serving alongside seared duck breasts.
Ingredients
- 2 magret duck breasts, about ¾ lb (340 g) each (see note)
- ½ cup (125 ml) beef broth
- ½ cup (125 ml) maple syrup
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) strong coffee
- 2 tsp cornstarch
- 4 garlic cloves, chopped
- 1 tbsp (15 ml) olive oil
- 2 cinnamon sticks
- ½ star anise
- ¼ tsp red pepper flakes
Instructions
- On a work surface, with a sharp knife, remove some fat from the duck breasts, leaving only a thin layer. Using the tip of your knife, score the thin layer of fat in a crosshatch pattern without cutting through to the flesh. Season with salt and pepper.
- In a skillet over medium heat, brown the breasts, fat-side down, for 10 minutes or until golden and crispy. Flip the duck over and cook on the flesh side for 2 minutes for rare or until it reaches the desired doneness. Let rest on a plate for 10 minutes.
- Meanwhile, in a measuring cup or bowl, whisk together the broth, maple syrup, soy sauce coffee and cornstarch.
- In a small pot over high heat, brown the garlic in the oil. Add the broth mixture and the spices. Bring to a boil, stirring constantly. Simmer for 5 minutes or until the sauce thickens.
- On a work surface, thinly slice the duck breasts. Divide among four plates and cover with the sauce. Serve with our lentil and bean stew.
Although we often cook with maple syrup, it never ceases to amaze us. That is the case with this sauce, flavoured with soy and coffee, that we’re serving alongside seared duck breasts.