This is one we’ve had on our “to make” list for a while, but we waited for the perfect opportunity…aka the day we found fresh apple cider from a local orchard! Apple cider in hand, we went to the store to purchase some Rohan Duck Breast, and we were ready to roll. Our thinking on this was that the richness and subtle sweetness of the duck breast would be complemented very well by a sweet autumnal sauce. We added some classic apple spice seasonings (cinnamon and nutmeg) to the cider before thickening it into a glaze with a little maple cream. The result? Well, to adopt and slightly alter a quote from a Seinfeld episode, “It was real, and it was spectacular.”
We served our duck alongside Roasted Asparagus and mashed Adirondack blue potatoes (but Sneaky Mashed Potatoes, Roasted (or Mashed) Carnival Squash, or Long Grain Wild Rice would be great here too!).
Time: 25 Minutes
Ingredients:
- For your Duck:
- Duck Breast. We used Rohan Duck for this one.
- Salt
- Black Pepper
- Nutmeg
- For your Glaze:
- 1 Cup Apple Cider
- Ground Cinnamon
- Ground Nutmeg
- 1 Tablespoon Maple Cream (or Maple Syrup and Heavy Cream separately)
Method:
- Preheat your oven to 350 degrees F.
- Let your duck breast get to room temperature, and then give the flesh side a salt and pepper sprinkle.
- Flip, and cut crosshatched score marks into the skin, but be careful not to cut into the flesh. Then, sprinkle a little salt and nutmeg on the skin.
- Heat a Cast Iron pan, and when it’s hot, add your duck skin side down into the pan. Sear for about 5-7 minutes until it gets golden brown and crispy, and a lot of the fat renders.
- Flip, and sear the flesh for another 5 or so minutes.
- Transfer to the oven, and finish roasting for 10-12 minutes.
- As your duck roasts, pour your apple cider into a saucepan, and add your cinnamon and nutmeg. Bring to a boil, and allow to reduce a bit.
- When your duck reaches a minimum internal cook temperature of 165 degrees F (if you want to follow the FDA guidelines…we prefer to chance it at 145-150, but that’s up to you), remove from the oven, and set aside on a cutting board. Let sit for 5 minutes.
- As your duck sits, whisk your maple cream into your apple cider, and allow to bubble and thicken into a glaze over low heat.
- Slice your duck breast and top it with your cider glaze to plate.
- Devour, and Enjoy!
