Ingredients
Method
Cook the Duck
- Score with purpose. Lightly score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the flesh. Season generously with salt and freshly cracked black pepper.
- Start cold. Trust the process. Place the duck skin-side down in a cold skillet. Turn the heat to medium-low and let the fat slowly render for 8–12 minutes. Don’t rush this — this is how you get that deeply golden, shatter-crisp skin.
- Flip & finish.Turn the duck over and cook on the flesh side for 3–5 minutes, until medium-rare (130–135°F internal temperature). Remove from the pan and rest for 10 minutes — resting is non-negotiable.
Build the Sauce
- Keep the flavour. Drain off most of the duck fat, leaving about 1 tablespoon in the skillet. Increase heat to medium and add the mushrooms. Sauté for 5–7 minutes until browned and caramelised.
- Layer it up. Stir in the shallots, garlic, and chopped thyme. Cook for about 2 minutes, just until fragrant and softened.
- Deglaze with drama. Carefully pour in the bourbon, scraping up all those golden browned bits from the bottom of the pan. Let it bubble and reduce by half.
- Sweet, savoury, silky. Stir in the maple syrup and broth and bring to a gentle simmer. Add the heavy cream and cook for 3–5 minutes, until the sauce thickens slightly and turns glossy. Taste and adjust seasoning as needed.
Serve
- Slice & fan. Slice the rested duck breast and fan it out in shallow bowls. Spoon the creamy maple bourbon mushroom sauce generously over the top.
- Finish strong. Scatter with fresh thyme sprigs and serve immediately.
Notes
- Liquid gold alert: Don’t you dare throw away that rendered duck fat. Strain it and save it for roasting potatoes or vegetables another day — it will transform them into crispy, golden perfection.
- Maple matters: This is not the time for pancake syrup. Only pure maple syrup will give you the deep, caramel warmth this sauce needs. The fake stuff just won’t deliver.
