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  • 4 large duck breasts
  • 2 tbsp Maple Syrup
  • 1 tbsp honey
  • Half a tsp Hot English Mustard
  • 90 mls Orange Juice
  • 90 mls Balsamic vinegar
  • 30 mls Grand Marnier
  • 2 tsp cracked black pepper
  • 4 cloves crushed garlic
  • 2 inches of ginger finely chopped
  • 4 shallottes finely sliced


  • Fry ginger and garlic shallottes and pepper in a sml amt of Olive Oil, and add the duck to sear and transfer to baking dish.
  • Add remaining ingredients and simmer on the stove top for approx 5 mins to allow flavours to infuse and reduce .
  • Reserve a quarter of the glaze.
  • Bake duck on a rack in the oven , 190C, for approx 25 mins...medium rare…basting every 8-10 mins and finish under salamander/grill to crisp skin.
  • Spoon remaining warm glaze over the duck and serve over brown rice.
  • Vegetables… gently steamed dutch carrots,and snowpeas and baked parsnip fingers

Categories: Main Dish  Poultry 
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