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Maple Spice Duck Dinner

Maple Spice Duck Dinner

Get Ready

Servings: Serves 2 to 16Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

Maple Spice Duck Dinner
1 tablespoon Olive oil
1 lb Boneless Muscovy duck breast with skin, room temperature
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
8 teaspoon Orange juice
21/4 teaspoon Hannaford Inspirations Maine Maple Mustard
11/2 teaspoon Pure maple syrup
1 1/2 teaspoon dry sherry
1/8 teaspoon ground ginger
1/8 teaspoon Cumin, ground
1/8 teaspoon Cinnamon, ground
5 oz Fresh parsnip
1/2 each Fresh medium carrots
71/2 oz Beans, black, cnd
1 tablespoon Fresh lime juice

directions:

1. Add olive oil to a large, heavy skillet and heat over medium-high heat. While pan and oil are heating, use a sharp knife to score the skin on each duck breast on the diagonal. Sprinkle salt and pepper on the skin side.
2. When oil is hot but not smoking, place duck breasts in skillet, skin side down, to sear. Do not touch for at least 4 minutes, then check to ensure skin is a rich golden brown, almost crusty, and has rendered its fat into the pan. Turn duck to sear other side for an additional 4 to 5 minutes while you make the sauce.
3. In a glass jar with a lid, combine orange juice, mustard, maple syrup, sherry, ginger, cumin, and cinnamon. Shake to blend. Set aside.
4. Once duck is golden brown on both sides, remove to a platter and cover loosely with foil. Pour rendered duck fat into a measuring cup. Measure 1/3 cup of the melted fat and return it to the still-hot pan. Peel and coarsely chop parsnips and carrot into approximately 1/2-inch dice. Heat reserved duck fat in skillet and add vegetables, tossing to coat.
5. When vegetables are nicely browned, in about 8 minutes, turn heat to medium-low, place duck back on top of vegetables in pan, and pour sauce over duck. Cook for about 5 more minutes, until sauce thickens slightly and vegetables are tender.
6. Pour black beans into a colander and rinse with very hot water to warm them. Drain and pour onto a serving platter; sprinkle with fresh lime juice. Remove duck to a carving board and slice. Top beans with hot vegetables from pan; arrange duck slices over vegetables, then pour on any remaining sauce from pan. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2007

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Quantity Ingredients  
1 tablespoon Olive oil  
1 lb Boneless Muscovy duck breast with skin, room  
1/2 teaspoon Kosher salt  
1/4 teaspoon Black pepper, freshly ground  
8 teaspoon Orange juice  
21/4 teaspoon Hannaford Inspirations Maine Maple M  
11/2 teaspoon Pure maple syrup  
1 1/2 teaspoon dry sherry  
1/8 teaspoon ground ginger  
1/8 teaspoon Cumin, ground  
1/8 teaspoon Cinnamon, ground  
5 oz Fresh parsnip  
1/2 each Fresh medium carrots  
71/2 oz Beans, black, cnd  
1 tablespoon Fresh lime juice  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 336 kcal (16%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 14 g (70%)
Cholesterol 53 mg (17%)
Sodium 660 mg (27%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 19 g (76%)
Protein 31 g (51%)
Vitamins
Vitamin A 2659 IU (53%)
Vitamin C 31 mg (51%)
Minerals
Calcium 71 mg (1%)
Iron 17 mg (28%)
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