Pan-Seared Duck Breast with Maple-Balsamic Glaze

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender duck breasts pan-seared to crispy perfection, finished with a sweet and tangy maple-balsamic glaze that highlights Québec’s love of maple syrup. This French-inspired pork recipe, ready in about 25 minutes, pairs duck breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, about 6 oz each duck breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp unsalted butter
• 1 tsp leaves fresh thyme

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Instructions

1. Step 1: Score the skin of 2 duck breasts in a crisscross pattern with a sharp knife, about 1/4 inch deep. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Place the duck breasts skin-side down in a cold skillet over medium heat. Cook for 6-7 minutes until the skin is golden brown and crispy, then flip and cook the other side for 3-4 minutes to medium-rare. Remove from pan and rest.
3. Step 3: In the same skillet, add 3 tbsp maple syrup, 2 tbsp balsamic vinegar, and 1 tbsp unsalted butter over medium heat. Stir and cook for 3 minutes until the glaze thickens and coats the back of a spoon.
4. Step 4: Return the duck breasts to the pan for 1 minute, spooning the glaze over them, then remove and sprinkle with 1 tsp fresh thyme leaves before serving.