A festive and intense dish where roasted duck is glazed with Bhut Jolokia maple syrup from La Pimenterie. The sweetness of the maple meets the aromatic power of ghost pepper for a rich, lingering, and elegantly spiced tasting experience.
Ingredients (for 4 people):
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2 duck breasts
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Sea salt, freshly ground black pepper
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3 tbsp Bhut Jolokia maple syrup from La Pimenterie
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2 tbsp soy sauce
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1 tbsp rice or balsamic vinegar
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1 tsp fresh grated ginger
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(Optional): orange zest or fresh herbs for garnish
Suggested sides:
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Mashed sweet potatoes
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Sautéed bok choy or roasted root vegetables
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Jasmine rice or soba noodles
Preparation steps:
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Preheat the oven to 200 °C (400 °F). Score the skin of the duck breasts without cutting the meat. Season with salt and pepper.
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Place the duck breasts skin-side down in a cold pan. Heat over medium and render the fat for 5-7 minutes until the skin is golden.
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Flip the duck, sear 2 minutes on the meat side, then transfer to the oven for 6-8 minutes depending on desired doneness.
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Meanwhile, in a small saucepan, gently heat the Bhut Jolokia syrup, soy sauce, vinegar, and ginger until slightly reduced.
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Remove the duck from the oven, brush generously with the glaze, and let rest 5 minutes before slicing.
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Serve with your choice of sides and a drizzle of the remaining sauce.