Duck Breasts With Maple Cider Glaze | Wild Fork
Score and sear duck breasts with a maple cider gastrique and serve with Brussels sprouts and candied pecans for an elegant fall dinner.
Ingredients
- 2 Boneless Duck Breasts, thawed
- To Taste Freshly Ground WFF Black Peppercorns
- To Taste Coarse Sea Salt
- 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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