Chef Ted Cizma's Duck Breast on Brioche

Created by Chef Ted Cizma for Maple Leaf Farms


Serving Size {12 Servings}


4 Maple Leaf Farms Boneless, Skinless Duck Breasts

1 Small Loaf or Baguette of Brioche or Egg Bread

4 Tablespoons Butter

2 1/2 Tablespoons Finely Chopped Fresh Thyme, divided

2 1/2 Tablespoons Finely Chopped Fresh Tarragon, divided

1 Tablespoon Chopped Shallots

1 Tablespoon Chopped Garlic

1 Valencia Orange, cut into segments, no pith or peel

1 Tablespoon Grated Fresh Ginger

2 Tablespoons Honey

2 Cups Water

1/2 Cup Anisette Liqueur

2 Teaspoons Red Pepper Flakes

As Needed Kosher Salt

As Needed Fresh Black Pepper

As Needed Blue Cheese

Garnish Orange Zest

Garnish Thyme Sprigs


Share this recipe

1. Prepare a hot grill. Season the duck breasts well with salt and pepper. Grill the duck breasts to medium, approximately 4 minutes per side; set aside. (Internal temperature of duck should reach 155 degrees F. ) Keep warm.

2. In a heavy bottom saucepan, combine the orange, ginger, honey, water, red pepper flakes, and anisette. Cook over medium heat until reduced to jam-like consistency. Add a 1/2 tablespoon fresh thyme and 1/2 tablespoon fresh tarragon. Stir well. Season with salt to taste. Set compote aside.

3. Melt the butter in a saucepan with the garlic, shallots and remainder of the fresh herbs. Slice the Brioche thinly. Brush with the butter mixture; season with salt and pepper. You may grill the brioche lightly or toast in the oven.

4. Slice the duck breast on the bias. Place a dab of blue cheese onto the brioche. (You may beat the blue cheese in a mixer for a few minutes first to give it a creamier, smoother texture.) Lay a few slices of duck breast on top of the cheese and spoon some compote on top. The sandwiches are open-face. Arrange the finished pieces on a plate and garnish with fresh thyme sprigs and orange zest.

Reviews  { write a review }