Honey-Glazed Duck Breast with Lemon Thyme Mascarpone Parfait

1998 Salad Winner Maple Leaf Farms Chef Recipe Contest, Chef Dean Pugel


Serving Size {6 servings}



2 qts + 1 cup Cold Water

3 oz Kosher Salt

1 oz Brown Sugar

4 sprigs each Thyme, Tarragon

4 Garlic Cloves

3- 8oz each Maple Leaf Farms Boneless Duck Breasts, scored

As Needed Salt, Black Pepper


1 tsp Gelatin

2 Tbsp Fresh Lemon Juice

1 cup Heavy Cream

4 oz Mascarpone Cheese

1 zest Of Lemon

1 tsp Lemon Thyme, chopped

Balsamic Port Reduction:

3 cups Port Wine

1 cup Balsamic Vinegar

Honey Glaze:

1 cup Honey

1 Tbsp Coriander Seeds, cracked

1 tsp each White Peppercorns, Cumin Seeds, cracked

Pinch Saffron

Lemon Vinaigrette:

2 parts Extra Virgin Olive Oil

1 part Fresh Lemon Juice

As Needed Salt

3 cups Baby Mache

12 Belgian Endive, whole leaves


6 Fig Halves, sugared & caramelized

6 Apple Chips, dried

6 Thyme Sprigs

6 Lemon Peel Twists

As Needed Pecan Pieces, toasted


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Marinade: Boil 1 cup water. Add salt, sugar, herbs and garlic; steep 5 minutes. Add mixture and duck to remaining cold water. Marinate, covered, in refrigerator 12 hours.

At service, remove duck from marinade. Dry duck; season with salt and pepper. Sear skin side down until crisp; turn and sear other side. Brush with honey glaze (recipe below) and finish cooking in 450°F oven until desired doneness has been reached. Slice each breast into 8 slices. Serve hot.

Parfait: Dissolve gelatin in lemon juice; bring to room temperature. Whip cream to soft peaks; set aside. Combine gelatin, cheese, lemon zest and thyme; fold in whipped cream. Pipe into 6 (1 1/2") oiled ring molds; chill.

Balsamic Port Reduction: Combine port wine and balsamic vinegar. Over medium-low heat, reduce to syrup consistency; cool to room temperature.

Honey Glaze: Combine ingredients. Over medium-low heat, cook to soft crack (238°F) or until glaze is golden brown and coats back of spoon.

Lemon Vinaigrette: Slowly whisk oil into lemon juice. Season with salt. Dress greens with vinaigrette.

To Serve: Drizzle plate with port reduction. Arrange greens, parfait and duck on plate. Garnish with figs, apple chips, thyme, lemon twist and pecans.

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