MAPLE DUCK BREAST

Serves: 2

2 duck breasts, skin on ■ (500 g total) 1 tsp (5 mL) vanilla salt ■ or kosher salt 1/2 tsp (2.5 mL) freshly ground ■ pepper 2 tbsp (30 mL) maple syrup ■ 2 tbsp (30 mL) red wine vinegar ■ 2 cloves garlic, minced ■ Chopped fresh parsley ■

1. Score duck skin with 1/2-inch (1-cm) deep incisions in a crisscross pattern, avoiding cutting through to the flesh. Season skin side with half the salt and half the pepper, rubbing it in.

2. Set aside for five minutes in a non-reactive baking dish (ceramic, glass or stainless steel). Turn and repeat, using the remaining salt and pepper. Set aside in the baking dish for five minutes.

3. In a cup, whisk together the maple syrup, vinegar and garlic and pour over duck, coating it. Let stand for 30 to 60 minutes or cover and refrigerate overnight, bringing it to room temperature before baking. When ready to bake, drain duck, discarding marinade.

4. Preheat oven to 400 F (205 C). Transfer duck to a cold, cast-iron frying pan, skin side down.

5. Place pan over medium heat and brown duck without turning it for about three minutes. Raise heat to medium-high and continue to cook three more minutes.

6. Turn duck over, to skin side up, and cook two more minutes. 7. Turn duck over again, to skin side down, and place roast in preheated oven for 10 minutes, or until meat thermometer inserted in thickest part of breast registers 165 F (75 C).

8. Place duck on a cutting board, covered with aluminum foil, for 3-4 minutes. Then slice meat and serve with pan drippings and parsley.