Duck Breasts with Apples and Maple Cider Sauce
When prepping this recipe, the scent of maple syrup cooking will warm your soul as it fills your kitchen. If you’re concerned about the breasts’ layer of fat, which is mostly rendered during the cooking process, buy kosher duck breasts, which are remarkably lean. If you don’t have the time to grill the apples, you can serve the duck with apple sauce.
4 boned duck breasts, 6 to 8 ounces each
Kosher salt
½ tablespoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil, plus more for the grill pan
2 garlic cloves, finely chopped (about 2 teaspoons)
2½ cups apple cider
½ cup dry white wine
3 tablespoons pure dark maple syrup (Grade B)
2 tablespoons lemon juice
5 cloves
1 (½-inch) piece cinnamon stick or ⅛ teaspoon ground cinnamon
2 teaspoons arrowroot, corn starch, or potato starch
3 tablespoons chicken stock
3 tablespoons Dijon mustard
2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
2 large Granny Smith apples, peeled, cored, cut into ½-inch slices, and tossed with 1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
At least 30 minutes before cooking, remove the breasts from the refrigerator. Remove any excess fat and score the skin lightly with a very sharp knife. Season with salt and ¼ teaspoon pepper.
In a heavy saucepan, heat the olive oil over medium heat. Add the garlic and sauté until it has begun to give off its aroma, about 3 minutes. Add the cider, wine, maple syrup, lemon juice, cloves, and cinnamon. Increase the heat to medium and bring the mixture to a boil. Reduce the heat immediately to low and simmer gently until slightly reduced, about 20 minutes.
Meanwhile, in a small bowl, combine the arrowroot and stock and whisk to blend. Whisk the mixture into the sauce and continue simmering until the sauce is clear and slightly thickened, 1 to 2 minutes. Season with salt and pepper. Transfer 6 tablespoons of the sauce to a small bowl and keep the remaining sauce warm until serving.
Add the mustard, thyme, and ¼ teaspoon pepper to the sauce in the bowl and combine. Brush this mixture on the breasts.
Lightly oil a grill pan or a large heavy skillet. Warm the pan over medium-low heat and add the apple slices in a single layer. Grill, turning once gently, until the slices are lightly browned. With a spatula carefully transfer the slices to a plate and set aside.
Turn the heat under the grill pan or skillet to medium-high. Sear the duck breasts, skin side down, until the skin is crisp, 8 to 10 minutes, making sure not to cook all the way through. Turn the breasts and continue to cook to medium-rare, 2 to 3 minutes (the breasts will be springy to the touch). Before you remove the duck from the grill, brown its edges, about 30 seconds each. Transfer the breasts onto a rack to drain any fat and allow them to rest for 5 minutes.
Slice the breasts on the diagonal and transfer to a platter or plates. Surround with the apple slices, garnish with the parsley, and serve with the remaining sauce.