Ingredients:

• 2 duck breasts, skin on
• Freshly ground salt and pepper
• 1 small yellow onion, brunoise
• 2 tablespoons fresh ginger, chopped
• ½ cup maple syrup
• 2 tablespoons cider vinegar
• Salt and pepper

How to proceed:

1. Préchauffer le four à 400 F.
2. Temper duck breasts 15 minutes before cooking.
3. Using the tip of a knife, lightly slash the skin of the breasts to form a checkerboard, without reaching the flesh. Season with salt and pepper.
4. In a cold ovenproof skillet, place the breasts on the skin side and cook over medium-low heat for 8 minutes or until the fat is thin and crispy.
5. Baste breasts regularly with excess melted fat during cooking.
6. Retirer l’excédent de gras fondu, retourner les poitrines côté peau vers le haut et déposer au four 10 minutes ou jusqu’à l’obtention d’une température interne de 58 °C (137 °F). La poitrine devrait être moyennement ferme au toucher et encore rosée à l’intérieur.
7. Remove the duck and place on a rack or plate. Let stand for 10 minutes, covering loosely with foil.
8. In the same skillet, keeping the fat and cooking juices, over medium-high heat, cook the onion and ginger for 3 minutes. Add maple syrup and cider vinegar and continue cooking for 5 minutes.
9. Slice the duck and drizzle with maple sauce.
10. Serve the duck with garlic mashed potatoes and green vegetables.

Enjoy your meal!