Roasted Tapenade Duck in Parchment

Student Grand Prize 2011 Chef Recipe Contest, Derwin Jackson


Serving Size {2 Servings}


Duck Breast

4 Ounces Brandy

2 Tablespoons Maple Syrup or Molasses

1/2 Each Orange, cut and squeezed with rind

2 Sprigs Fresh Savory

2 Each Maple Leaf Farms Duck Breast, skinless

Pinch Kosher Salt

Pinch White Pepper


1/2 Cup Black or Green Olives

1 Each Garlic Clove, coarsely chopped

1 Each Shallot, coarsely chopped

1 Tablespoon Pistachios, chopped and lightly toasted

2 Tablespoons Capers

2 Tablespoons Olive Oil

Pinch Sugar

Pinch Salt and White Pepper

2 Sprigs Thyme (garnish/flavor)

Red Onion Gastrique

1/2 Each Red Onion, cut in thin slivers

1 Teaspoon Butter

1/2 Cup Balsamic Vinegar

1/2 Cup Sugar (Brown or Granulated)

1/2 Cup Orange Juice

2 Parchment Sheets


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Duck Breast: In a small bowl combine brandy, maple syrup, orange juice and savory sprig. Marinate duck breast in mixture for one hour in refrigerator. After marinating, remove duck breast from mixture, lightly season with salt and pepper and set aside.

Tapenade: Combine all tapenade ingredients in food processor and pulse. Sauté on medium high heat for 2-3 minutes.

Red Onion Gastrique: Sauté onions with brown butter and set aside. Place sugar in same medium high heat pan to melt. When sugar melts, carefully pour balsamic vinegar in pan and add orange juice. Let the mixture simmer and reduce to a syrupy consistency. Add onions to pan and keep warm.

To Prepare: Preheat sauté pan to medium high heat. Preheat oven to 350-375° F. Sear the marinated duck breasts in high heat sauté pan, 1 minute each side. Fold each parchment sheet in half, drizzle olive oil on bottom of parchment. Spread 1-2 tablespoons of tapenade on bottom of each parchment, place one seared duck breast on top of tapenade and spread 1-2 tablespoons on top of seared duck breast. Wrap duck in parchment and place in oven and cook to obtain internal temperature of 165°F.

Assemble Tapenade Duck: At service time, open parchment and spoon 1-2 tablespoons of red onion gastrique over duck.

2011 Chef Recipe Contest

Reviews  { write a review }


Looks incredibly delicious!!! 5 Stars!!!