Maple Pecan Crusted Duck Breast Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
• Mix maple syrup, mayonnaise, and salt together in a bowl.
• Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Steps:

• On waxed paper, combine pecans, flour, and salt.
• Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
• In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

Steps:

• Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
• Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
• Cover and refrigerate for 3 hours or overnight.
• Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
• Remove duck from frige and set at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
• Place in a buttered baking dish.
• Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.

Steps:

• Heat oven to 400 degrees F.
• Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans.
• Pound chicken breasts to 1/2-inch thickness.
• Dip chicken into syrup mixture, then into crumbs.
• Place on greased baking sheet (I use a cooling rack placed on a baking sheet so the chicken gets crispy on both sides).
• Spray top of the chicken with cooking spray.
• Bake 15-20 minutes, turning once (do not have to turn if you place on a rack) until thickest part of the chicken is 165 degrees F and the coating is golden brown.

Steps:

• Clean & peel the outer skin from your garlic bulbs.
• Cut the top quarter off your heads of garlic.
• Sprinkle tops of garlic heads with the Olive oil.
• Preheat oven to375.
• Place garlic in the oven uncovered for 15 minutes.
• Lower oven temp to 350.
• Place duck breast & garlic heads in an oven proof dish and cover with foil.
• Bake for apprx 30 minutes depending on the size of the breasts.
• Serve 1 breast per person with a wedge of lemon along side.

Steps:

• Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• In 12-inch nonstick skillet, melt butter with salt over medium heat. Cook chicken in butter 1 to 2 minutes, turning once, until brown.
• Stir in maple syrup and pecans. Cook 8 to 10 minutes, turning chicken once and stirring pecans once or twice, until chicken is no longer pink in center.

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.