• 2 raw duck breasts
  • Salt and pepper (to taste)
  • 3 teaspoons (15 ml) olive oil
  • Pure maple syrup (to taste)


  • 1. Score fat in diamond pattern shallow enough as to not puncture flesh.
  • 2. Season whole breast with salt and pepper.
  • 3. Add olive oil to cold skillet and place breasts in pan skin side down, starting with a cold pan and gradually turning heat up to medium-high (should take 7-10 minutes). Cook until fat has rendered out with skin crispy and golden brown.
  • 4. Flip breasts over and sear for 1-2 minutes.
  • 5. Remove excess fat from pan.
  • 6. Baste breasts with maple syrup.
  • 7. Place breast skin side down in pre-heated oven at 400 F for 7-8 minutes. Check every 3 minutes and pour off excess fat.
  • 8. Baste once more with syrup and let rest for 10 minutes before serving.