Name: Duck Breast With Maple Bourbon Sauce And Sriracha Carrots Recipe
Total time: 45 min
Yield: 2
Cuisine: American

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This pan seared duck breast recipe has a maple bourbon glaze and is served with sriracha carrots. an easy weeknight dinner. 

How to make Duck Breast With Maple Bourbon Sauce And Sriracha Carrots Recipe

Stephanie-le

Crawler

American

<p>This pan seared duck breast recipe has a maple bourbon glaze and is served with sriracha carrots. an easy weeknight dinner. </p>

Chopped carrots

Unsalted butter

Honey

Store bought or homemade sriracha sauce

Wo duck breasts

Sea salt and freshly ground black pepper

All purpose flour

Bourbon

Maple syrup

Homemade chicken stock or canned chicken broth plus more as needed

Place the carrots in a pot, add enough water to cover, and bring to a boil. Reduce the heat to medium-low and gently simmer until the carrots are very tender, 15 to 20 minutes.

step 1

Preheat your oven to 425f (220c). Have ready a small roasting pan and a wire rack placed over a plate.

step 2

Pat the duck breasts dry. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Heat a large skillet over medium heat. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. Flip and sear the other side of each breast for 30 seconds to 1 minute. Using tongs, place the breasts skin side down in a roasting pan. Roast until the duck has reached the desired doneness, about 10 minutes for medium-rare and up to 20 minutes for well-done.

step 3

Remove the duck from the roasting pan and let it rest, skin side up, on a wire rack set over a plate for 5 minutes. Reserve the duck fat in the roasting pan for the sauce.

step 4

While the duck rests, in a small saucepan over medium heat, heat the reserved duck fat from the roasting pan. Add the flour and stir until smooth and incorporated. Add the bourbon, maple syrup, chicken stock, and up to 4 teaspoons sriracha. Continue to stir over medium heat until the sauce starts to thicken. Taste and adjust the seasoning with salt and pepper if needed and, if a thinner sauce is desired, stir in a little more chicken stock 1 tablespoon at a time.

step 5

By this point, the carrots should be tender. Drain and blend the carrots until smooth in a food processor. Push the carrot mash through a fine mesh sieve and then stir in the butter, honey, and up to 1 teaspoon sriracha.

step 6

Slice the duck into 1-inch (2 1/2-centimeter) pieces. Plop a spoonful of honeyed sriracha carrots in the center of the plate, arrange the duck on top, and dribble with the maple bourbon sauce.

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Duck Breast with Maple Bourbon Sauce and Sriracha Carrots Recipe

About Duck Breast With Maple Bourbon Sauce And Sriracha Carrots Recipe:

Ingredients for Duck Breast with Maple Bourbon Sauce and Sriracha Carrots Recipe

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