Breast of Duck with B&B Lime Sauce

The duck stock and liqueur balance the flavors in this sauce with just a hint of lime. Serve with rice or a salad.


Prep Time {28 min}

Cook Time {56 min }

Serving Size {4 servings}


Lime Sauce:

1/4 cup Sliced Shallots

1-1/4 cups B & B Liqueur

1-1/4 cups Duck Stock (or Chicken Stock)

1/3 cup Butter

Juice of 1 Lime

To Taste Salt and Pepper

For Duck:

4 Maple Leaf Farms All Natural Boneless Duck Breasts

To Taste Salt and Pepper

Garnish: Lime Wedges and Grated Lime Zest


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1. Place shallots, B & B and duck stock in medium-size heavy saucepan. Cook over medium heat until reduced by half. Strain through fine mesh strainer, discard shallots and return liquid to pan. Bring to a boil, lower heat and cook until sauce is slightly syrupy. Add butter and beat until sauce is smooth. Add lime juice, salt and pepper, and stir well. Set aside and keep warm.

1. Preheat sauté pan over medium-low heat for 3 minutes.
2. Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a crisscross pattern. Rub duck breast all over with salt and pepper.
3. Cook breasts skin side down for about 8-12 minutes or until fat is rendered and skin is crisp and brown. Pour off rendered fat, turn breasts over and cook an additional 5-6 minutes or until internal temperature of 155 degrees F is reached. Place duck breast on carving board and let stand for 5 minutes. Final internal temperature should be 165 degrees F.
4. Cut duck breast into thin slices across the grain. Arrange on serving plates. Reheat sauce, if needed, and spoon over duck. Garnish with lime wedges and grated zest. Serve immediately.

Reviews  { write a review }


excellent; just don't drink the rest of the b&b before you eat it.