Duck Breasts With Maple Cider Glaze | Wild Fork
Duck breasts drizzled with maple-cider gastrique, and served with brussel sprouts sauteed in duck fat and candied pecans. You'll have quite the treat in store for dinner.
Ingredients
- BONELESS DUCK BREASTS, THAWED 2
- FRESHLY GROUND WFF BLACK PEPPERCORNS TO TASTE
- COARSE SEA SALT TO TASTE
- ¼ Cup Maple Syrup
- ¼ Cup Apple Cider Vinegar
- 8 oz. Fresh Brussels Sprouts, cut into quarters
- 3 Tbsp. Olive Oil
- ½ Cup Candied Pecans
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