Duck Breasts with Radicchio, Apples and Maple Syrup
Duck Breasts with Radicchio, Apples and Maple Syrup
Open in full-screen mode

Duck Breasts with Radicchio, Apples and Maple Syrup

10 MIN
30 MIN



  1. With the rack in the middle position, preheat the oven to 190°C (375°F).
  2. Using a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat.
  3. In an ovenproof non-stick skillet over low heat, brown the breasts skin side down for about 15 minutes, spooning off and saving the fat as it is rendered. Season the breasts with salt and pepper. Turn the breasts, raise the heat to medium and cook for about 2 minutes. Transfer the breasts to a plate.
  4. In the same skillet over medium-high heat, brown the radicchio on all sides in 45 ml (3 tablespoons) of the reserved duck fat. Season with salt and pepper. Add the apples and continue cooking for about 2 minutes. Add the broth and maple syrup. Bring to a boil. Place the duck breasts on top, skin side up, and transfer to the oven. Roast until medium-rare, about 7 minutes. Transfer the breasts and radicchio to a warm plate, cover loosely with aluminum foil and let rest 5 minutes.
  5. Just before serving, add the butter to the apples, stirring with a wooden spoon. Adjust the seasoning.
  6. Slice the duck breasts. Plate with the radicchio and garnish with the apples.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.