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Maple Pecan Crusted Duck Breast

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“Im not sure if this was an actual recipe I found or one that I just substituted ingredients to make but it turned out incredible, especially for my first time to cook duck! Im not sure of the size bottle of maple syrup used I think it was 12 or 16 ounces. I served this with salad and baked sweet potatoes just buttered with salt and pepper. PREP TIME DOES NOT INCLUDE MARINATE TIME.”
READY IN:
1hr
SERVES:
4
YIELD:
4 breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
  2. Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
  3. Cover and refrigerate for 3 hours or overnight.
  4. Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
  5. Remove duck from frige and set at room temperature for 10 minutes.
  6. Preheat oven to 375 degrees.
  7. One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
  8. Place in a buttered baking dish.
  9. Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.

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