Smoky Maple Glazed Duck
Tender duck breast marinated in a smoky, maple glaze, accompanied by a savory cranberry wild rice and charred brussels sprouts, creating a harmonious blend of flavors that celebrate North American Indigenous ingredients.
ingredients
- 4 duck breasts
- 1/4 cup pure maple syrup
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup wild rice
- 1 3/4 cups chicken or vegetable broth
- 1/2 cup dried cranberries
- 1 cup brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
steps
- 1.
In a small bowl, whisk together maple syrup, tamari, apple cider vinegar, smoked paprika, cumin, garlic powder, salt, and black pepper.
- 2.
Place the duck breasts in a shallow dish and pour the marinade over them. Massage the marinade into the meat, ensuring even coating. Let it marinate for 1 hour in the refrigerator.
- 3.
Preheat the grill or a grill pan to medium-high heat. Remove the duck breasts from the marinade, allowing excess to drip off. Reserve the marinade for basting.
- 4.
Grill the duck breasts for 4-5 minutes per side, basting with the reserved marinade occasionally, until the internal temperature reaches 135°F (medium-rare). Remove from heat and let them rest for 5 minutes.
- 5.
While the duck rests, prepare the wild rice. In a saucepan, bring the broth to a boil. Add the wild rice, cover, and simmer for 45 minutes or until tender. Stir in dried cranberries and let it sit covered for an additional 10 minutes.
- 6.
In a separate pan, heat olive oil over medium-high heat. Add Brussels sprouts, season with salt and pepper, and sauté until they begin to char and become tender, approximately 5-7 minutes.
- 7.
Slice the rested duck breasts diagonally and serve over a bed of cranberry wild rice. Arrange charred Brussels sprouts on the side.
- 8.
Enjoy this delightful fusion of flavors inspired by North American Indigenous ingredients!
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