Maple Glazed Duck Breast
As seen on TV
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Who made this dish?
Maple Glazed Duck Breast with Carrot Puree, Glazed Yellow Carrots, Plums, and Duck Sauce.
Private chef Sel chose duck breast with a maple syrup glaze, inspired by his Canadian girlfriend. He noted: 'Maple syrup works great with duck. You don't want too much of it. You still want to taste it, and it will give it great colour and a lovely sweetness. Ducks go very well with anything sweet. I think they kind of marry well together.' He made a duck sauce by rendering down the duck fat and whisking it back in to enrich the sauce. The dish included a smooth carrot puree, maple glazed yellow carrots, and plums.
Your duck is beautifully cooked, lovely, well rested, fabulous. Your carrot puree is excellent. There's a smooth touch of vinegar in there. I like that.' 'The duck breast is really nice. There's only a hint of the maple syrup over the top, and I prefer it that way. The sauce, rich with the fat, I like the sauce. The carrot has a sweetness to it which I quite like.' 'It's very well made. Everything here is well put together.' Sel said: 'They said it was actually great cookery, so I'm happy with that.' In deliberation: 'Sel is a very talented chef. He gave us a nicely cooked duck. This was a plate of food that really did tick the boxes.'
