Open-Faced Sweetheart Duck

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

Ratings

Prep Time {25 min; 1 hr inactive}

Cook Time {45 min}

Serving Size {6 servings}

Ingredients


Marinade:


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

Directions

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 }