Duck Breasts with Rum Maple Syrup and Tamari Dipping Sauce
Albert Wood
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Indulge in a delectable duck breast recipe nestled in a bed of Wood's Rum Barrel- Aged Maple Syrup with a Tamari Dipping Sauce! Our reader Patty shared this mouthwatering creation with us. Perfect for duck enthusiasts and newcomers alike! Try it Today!
Duck Breasts with Rum Maple Syrup and Tamari Dipping Sauce
Lightly salt the skin side of the duck breasts and place them skin up, in the refrigerator uncovered for two days. Remove any juices.
To cook, place the duck breasts, skin side down, in a frying pan on low heat. The fat will slowly melt into the pan, and the skin will brown (5-6 minutes). Flip the duck and continue cooking until desired degree of medium (10 minutes or so), to well done.
For the dipping sauce place Tamari soy sauce in individual dipping plates or saucers. Add some cayenne for some heat.
Serve duck breasts with a grind of black pepper over a bed of Rum Maple Syrup with Tamari dipping sauce on the side. Accompany this dish with wild rice and a green vegetable.
