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Maple Bourbon Glazed Duck Breast with Creamy Mushroom Sauce

Pan-seared duck breast with crispy skin, served in a rich and decadent creamy mushroom sauce infused with maple syrup and bourbon whiskey.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French Fusion
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Duck
  • 2 large duck breasts (magret), skin-on
  • to taste Kosher salt and black pepper
Maple Bourbon Mushroom Sauce
  • 1 tbsp reserved duck fat or olive oil
  • 8 oz mixed mushrooms (cremini/shiitake) sliced
  • 2 medium shallots finely minced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves chopped
  • 1/3 cup bourbon whiskey
  • 2 tbsp pure maple syrup
  • 1/2 cup chicken or duck broth
  • 3/4 cup heavy cream
  • Fresh thyme sprigs for garnish

Equipment

  • Cast-iron skillet or heavy stainless steel pan
  • Sharp knife for scoring
  • Tongs
  • Cutting board

Method
 

  1. Score the skin of the duck breasts in a crosshatch pattern and season generously with salt and pepper.
  2. Place duck skin-side down in a cold skillet. Turn heat to medium-low and render fat for 8-12 minutes until skin is crispy brown.
  3. Flip and cook for 3-5 minutes on the flesh side until medium-rare (approx 130-135°F internal). Remove and rest for 10 minutes.
  4. Drain most fat from the skillet, leaving 1 tbsp. Increase heat to medium, add mushrooms, and sauté until browned (5-7 mins).
  5. Add shallots, garlic, and chopped thyme; cook for 2 minutes until fragrant.
  6. Carefully deglaze pan with bourbon, scraping up browned bits. Reduce by half.
  7. Stir in maple syrup and broth; bring to a simmer. Add heavy cream and simmer until sauce thickens slightly (3-5 mins). Adjust seasoning.
  8. Slice duck breasts, fan in bowls, pour sauce over the meat, and garnish with thyme sprigs.

Notes

Save the rendered duck fat for roasting potatoes or vegetables another day. Do not use pancake syrup; only real maple syrup will provide the correct flavor.