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Yields 10 servings
INGREDIENTS
5, 6 oz maple leaf duck breasts
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1 tbl olive oil
PROCEDURE
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Remove skin. Set aside and reserve for duck cracklins for garnish.
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Rub duck breast with olive oil, salt, cracked black pepper.
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Heat saute pan over medium heat and sear duck breast on both sides.
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Finish in a pre-heated 400 degree oven.
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Baste breast with bing cherry cane sryup glaze to get a lacqeur finish.
Bing Cherry Cane Syrup Glaze
INGREDIENTS
1/2 cup bing cherry juice
1/4 cup Steen's cane syrup
2 tbl butter
PROCEDURE: In a sauce pot, add all ingredents, bring to a boil and reduce by half.
