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Pan-Seared Maple & Spice Breast of Duckling with an Orange Cranberry Compote

As an entree for 8

Ingredients needed to prepare Maple and Spice Breast of Duckling:

Eight  - 6 – 8 oz. Boneless Duck Breasts
2 oz. Canola Oil
4 oz. maple syrup
2 t. chopped garlic
1T. Chopped shallot
2 T. Savory Spice Mix- (Can be made and kept for months.)
Includes- Mix together
1t. Cinnamon
1 t. Garam Masala
1 t. cumin
1 t. Paprika
1 t. black pepper
½ t. ground cloves
½ t. ground nutmeg
½ t. ginger
½ t. anise
1 T. poultry seasoning
2 T. salt
½ cup sugar
Few shakes cayenne pepper

To prepare Maple and Spice Breast of Duckling
Rub breasts with spice mix, garlic and shallots and let sit about an hour. Add oil and maple syrup and mix well. Allow to marinate at least 4 hours or longer.  Pan sear in a little oil till well browned on both sides. Finish in moderately hot 400 oven 7 -10 min.  Slice breast and fan atop a few spoons of Orange and Cranberry compote.


Ingredients needed to prepare Orange and Cranberry Compote:

1T. Chopped Garlic 
1-½ cups diced Red Onions
2 oz. Canola Oil
Sauté onions and garlic in oil in a heavy 4 qt. sauce pan about 10 min.

3 cups Dried Cranberries
The zest of 2 oranges along with the juice
4 oz. orange juice
3 oz. champagne Vinegar
½ t. cinnamon
¼ t. nutmeg
¼ t. ginger
1-cup light brown sugar
1 T. pickling Spices in a sachet bag

To prepare Orange & Cranberry Compote:
Mix together and simmer about 45 min.  Remove and discard sachet bag. Adjust sweetness to taste. Allow to cool.  Gets better as it sits so can be made days before you need it.

Makes about 1 qt.