Pan-Seared Duck Breast with Maple-Glazed Quebec Apples

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich pan-seared duck breast paired with sweet maple-glazed apples, showcasing regional Canadian flavors from Quebec. This Canadian-inspired pork recipe, ready in about 30 minutes, pairs duck breasts, Quebec apples, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 10 min Cook: 20 min Serves 2 Canadian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Score the skin of 2 duck breasts in a crisscross pattern without cutting into the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium heat until shimmering. Place the duck breasts skin-side down and cook for 6-7 minutes until the skin is golden brown and crispy.
  3. Step 3: Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from the pan and rest, covered loosely with foil.
  4. Step 4: In the same skillet, reduce heat to medium-low and add 2 tbsp unsalted butter, 3 tbsp pure maple syrup, and 1 tsp fresh thyme leaves. Stir gently until butter melts and syrup thickens slightly, about 2 minutes.
  5. Step 5: Add 2 sliced Quebec apples to the skillet and sauté in the maple-thyme glaze for 3-4 minutes until apples are tender but still hold shape.
  6. Step 6: Slice the rested duck breasts thinly and serve topped with the warm maple-glazed apples.

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