VALENTINE’S DAY RECIPES – Maple Glazed Duck Breast With Gingered Cranberry Pear Chutney

by Valerie Gray, From Val's Kitchen

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This guest post is courtesy of Maple Leaf Farms.

Maple Glazed Duck Breast



  • 2 (7.5-ounce) Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons pure maple syrup
  • 2/3 cup Gingered Cranberry Pear Chutney (see recipe)
  • 1 teaspoon finely shredded fresh ginger root


Heat oven to 375 degrees. Score the skin of the duck breast taking care not to puncture the meat. Proof skillet over medium heat until hot. Place duck in skillet skin sides down. Sprinkle salt and pepper lightly over duck. Cook 8 to 9 minutes or until skin is crispy and golden brown. Turn duck; continue cooking 3 minutes. Transfer duck to a plate; set aside. Carefully pour off drippings from skillet into a jar with a tight fitting lid. Refrigerate duck drippings for another use. Spread syrup over seasoned meaty sides of duck and return to skillet skin side up. Transfer skillet to oven. Bake 8 to 10 minutes or until internal temperature of duck reaches 155 degrees. Transfer duck to carving board; cover with foil and let stand 5 minutes. (Internal temperature of duck will rise to 160 degrees). Carve duck crosswise into thin slices. Transfer to warm serving plates. Garnish with shredded gingerroot and serve with warmed or room temperature chutney.

Makes 2 servings.



  • 2 firm red or green Bartlett pears
  • 1/3 cup dried cranberries
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced fresh ginger root
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice


Peel, core and coarsely chop pears. Combine pears, cranberries, brown sugar, vinegar, ginger, salt and allspice in a medium saucepan. Cover; bring to a simmer over high heat. Reduce heat to low and simmer covered until pears are tender, about 10 minutes. Uncover; simmer over medium high heat until chutney thickens, 3 to 4 minutes. Chutney may be prepared up to 24 hours before serving. Cool, cover and chill until serving time. Serve the chutney at room
temperature or reheat the chutney just before serving. Makes about 1-1/4 cups chutney.

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pat.navymom February 12, 2011 - 10:20 am

Your Aunt Ingrid loves duck–wasn’t aware that duck breasts were available on the market.

pat.navymom February 12, 2011 - 10:20 am

Your Aunt Ingrid loves duck–wasn’t aware that duck breasts were available on the market.


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