Duck Breast - Maple Glazed

a serving platter with a maple glazed duck breast

Serves 2

Loraine and I tried duck breast for the first time when we saw Laura Calder cook a duck breast on her Food Network television show, French Food at Home. She cooked hers with a peppercorn sauce. We do ours with a maple glaze.

The duck breast recipe is easy and takes less than 20 minutes to prepare. A one pound duck breast will serve the two of us.

This recipe can be easily doubled to serve four.



  1. Heat oven to 400° F
  2. Thoroughly dry the skin of the duck breast with paper towel.
  3. Score the skin side in a diamond pattern, cutting through the skin and fat but not through the flesh.
  4. Season both sides of the breast with salt and pepper.
  5. Add the duck fat to an oven proof skillet or sauté pan. Duck fat at room temperature is a liquid.
  6. Place breast, skin side down, in the cold pan. Set the heat to medium. The skin will become crispy and a golden brown (8-10 minutes).
  7. Turn the breast over and brown the other side (90 seconds).
  8. Pour off the excess duck fat.
  9. Note: Do not discard. Duck fat can be used over and over again. Great for potatoes and other vegetables.

  10. Breast should be skin side down in pan. Baste with half of the maple syrup.
  11. Place pan in oven for 7 to 8 minutes.
  12. Allow breast to rest for 10 minutes before cutting.
  13. To serve slice breast on the diagonal and drizzle with some maple syrup over the cut pieces.

Recipe Categories

Bon Appétit