Maple duck breast with rosemary

By Craig Wong
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  • 2 duck breasts
  • 1 cup (240 milliliters) maple syrup
  • 4 tablespoon (60 milliliters) soy sauce
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 teaspoon (5 milliliters) black peppercorns
  • Salt and pepper


  1. In a saucepan combine maple syrup, the soy sauce, garlic, rosemary, peppercorns, simmer sauce for ten minutes to infuse flavors.
  2. Pat dry the duck breasts to remove moisture.
  3. Score a cross section into the fat of the duck breasts making sure not to cut to the meat of the breast.
  4. Sprinkle salt and pepper over the fat and flesh side of the breasts.
  5. Heat a pan to medium low heat and place the duck breast in the pan skin side down.
  6. Cook the breasts fat side down for twelve to fifteen minutes or until an internal temperature of 125 F (49 C).
  7. Remove half the fat from the pan.
  8. Turn the heat up to medium then turn the duck breast over and cook for an additional two minutes.
  9. Remove the breasts from the pan at 138 F (59 C)., let rest for eight to ten minutes.
  10. To serve slice the breasts against the grain into thick chunks and plate with the sauce.

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