Pan-Seared Duck Breast with Quebec Maple-Orange Glaze

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

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 developed and reviewed.

Tender duck breasts pan-seared to crispy perfection, finished with a sweet and tangy maple-orange glaze inspired by Quebec’s rich maple syrup tradition. This French-inspired pork recipe, ready in about 25 minutes, pairs duck breasts, skin on, Quebec maple syrup, fresh orange juice 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.

Prep: 10 min Cook: 15 min Serves 2 French cuisine 450 cal/serving

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Ingredients

2 pieces (about 6 oz each) duck breasts, skin on
3 tbsp Quebec maple syrup
1/4 cup fresh orange juice
1 tbsp soy sauce
1 tbsp unsalted butter
1 tsp fresh thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Score the skin of 2 duck breasts with a sharp knife in a crosshatch pattern without cutting into the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Place the duck breasts skin-side down in a cold skillet over medium heat. Cook for 8-10 minutes until the skin is deeply golden and crispy, then flip and cook the other side for 4 minutes for medium rare. Remove duck from pan and rest for 5 minutes.
Step 3: In the same skillet, add 3 tbsp Quebec maple syrup, 1/4 cup fresh orange juice, 1 tbsp soy sauce, 1 tbsp unsalted butter, and 1 tsp fresh thyme. Stir and simmer over medium heat for 3-4 minutes until the glaze thickens and coats the back of a spoon.
Step 4: Slice the rested duck breasts thinly and drizzle the maple-orange glaze over them just before serving. Enjoy warm.