Open-Faced Sweetheart Duck

Chef David Albert, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest


Prep Time {25 min; 1 hr inactive}

Cook Time {45 min}

Serving Size {6 servings}



1/2 Cup Honey

20 Whole Cloves

2 Teaspoon Ground Nutmeg

3 Cups Apple Brandy

6- 4 oz each Maple Leaf Farms Boneless Duck Breasts, skin removed

2 Tablespoons Unsalted Butter

1 Cup Red Apple Peels, julienne

1 Tablespoon Unsalted Butter

6 Slices Pumpernickel Date Bread

12 Apple Slices

6 Mint Sprigs


Share this recipe

Marinade: 1. Combine honey, cloves, nutmeg and brandy; pour over skinless duck breasts. Marinate covered in the refrigerator for 1 hour. Remove duck, reserve marinade for sauce.

2. Remove cloves from marinade. Heat until marinade is reduced by one- half. Finish sauce with butter; keep warm.

3. Roast duck breasts in a 350°F oven 10-15 minutes or until desired doneness has been reached; slice across the grain.

4. Saute apple peels in butter.

5. Place one slice pumpernickel bread on plate. Fan duck slices over bread. Top with 1-1/2 ounces sauce and apple peels. Garnish with apple slices and mint sprig.

Reviews  { write a review }