Duck Breast with Maple Syrup and Spices

1 Reviews
100% would make this recipe again

This extremely simple and delicious recipe is from my friend Carmen and one of her best suggestions.

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Preparation : 10 min Cooking : 10 min Standing : 5 min
210 calories/serving
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Ingredients

1 1/2 tbsp maple syrup 23 mL
1 1/2 tbsp balsamic vinegar 23 mL
1/2 tsp ground cinnamon 1 g
1/2 tsp ground cumin 1 g
1/4 tsp coriander seeds, coarsely ground or crushed 0.2 g
1/4 tsp peppercorns, coarsely ground or crushed 1 g
1 steaklets of duck 360 g
1 pinch salt [optional] 0.2 g

Before you start

If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 230°C /450°F.
  2. Heat the maple syrup in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency.
  3. Make crosshatched incisions in the skin of the breasts. Season with salt then rub it into the meat. Put the breasts, skin side down, in a thick-bottom skillet. Pour the maple syrup sauce over the breasts then cook in the middle of the oven about 8 min. Turn them, then cook an additional 2 min (for medium-rare doneness).
  4. Transfer the duck breasts to a cutting board, cover with aluminum foil and let stand 5 min before slicing (to reabsorb the juices). Put the slices on the warmed plates, spoon the sauce on the slices and serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

210

Fat

9 g

13 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

70 mg

Sodium

50 mg

2 %

Carbohydrate

13 g

4 %

Fibre

1 g

2 %

Sugars

11 g

Net Carbs

12 g

Protein

18 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

4 %

Iron

22 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Niacin, Selenium, Vitamin B2
Good source of  :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Zinc
Source of  :
Copper, Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 2
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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