Best Maple Pecan Crusted Duck Breast Recipes

MAPLE-PECAN-CRUSTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
• Mix maple syrup, mayonnaise, and salt together in a bowl.
• Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

MAPLE PECAN CRUSTED DUCK BREAST

Steps:

• Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
• Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
• Cover and refrigerate for 3 hours or overnight.
• Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
• Remove duck from frige and set at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
• Place in a buttered baking dish.
• Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.

ROAST DUCK BREASTS WITH MAPLE SYRUP VINAIGRETTE

Steps:

• Score the duck breast skin with a sharp knife. Season with salt and pepper, and place, fat-side down, in a frying pan over a medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm.
• Meanwhile, boil the maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oils. Season with salt and pepper.
• While frying the duck breasts, trim and lightly rinse the wild mushrooms. When the duck is resting, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add the washed spinach. Season with salt and pepper, allowing the leaves to wilt and soften before draining.
• To serve, divide the spinach among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.