Maple duck bites with apple and basil
- Preparation 20 min
- Refrigeration 24 h
- Cooking 25 min
- Servings 20 bites
- Freezing I do not suggest
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If you’re looking for a tasty and unique recipe to impress your guests, then this maple duck bites recipe with apple and basil is for you! These little bites are not only delicious, but they’re also easy to prepare and will be a hit at your next gathering. So, what are you waiting for? Get out your cooking tools and get ready to delight your guests with these tasty maple duck bites!
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Ingredients for the marinade
- 1 duck breast of 450 g
- 1/3 cup apple juice
- 1/3 cup maple syrup
- The juice of 1/2 lime
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper from the mill
Ingredients for the rest
- 2 spartan apples, peeled and cut into large cubes
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 20 small fresh basil leaves
- Salt and pepper from the mill
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Preparation
- Place the duck breasts on a work surface with the skin facing up. Make checkerboard incisions in the fat, every 2 cm. Do not cut the flesh. Place the duck in an airtight dish. Set aside.
- In a large bowl, add the ingredients for the marinade, season with salt and pepper generously and mix. Pour over the duck and close the dish. Shake well to coat the meat. Reserve in the fridge for 24 hours and shake occasionally.
- Preheat oven to 375 F.
- In a large skillet over medium heat, melt the butter and add the apples. Mix to coat.
- Add maple syrup, mix and cook for 3 to 4 minutes until apples are tender and syrup reduced. Season with salt and pepper. Drain and keep warm.
- Remove the duck from the marinade and drain. In an oven-friendly non-stick skillet over low heat, place the duck skin down. Cook for about 15 minutes and remove the fat as you go. Flip the duck and continue cooking over medium heat for about 2 minutes.
- Place in the oven and continue cooking for 5 to 7 minutes or to an internal temperature of 135°F. Remove from the oven and place on a plate. Cover with foil and let stand for 5 minutes. Cut into thin slices.
- Place a piece of apple on each slice of duck followed by a basil leaf. Coat the apple with the slice of duck and prick with a toothpick! Serve immediately.
Our sommeliers suggest
E. Guigal Côtes du Rhône
Rhône Valley, France
The E. Guigal Côtes du Rhône, a fruity, generous red from the Rhône Valley, makes room for the duck without crowding it. Its round fruit meets the sautéed apple and the maple syrup, and it has enough backbone for the duck breast, which the soy sauce perks up just right. The basil sneaks in between bites. An appetizer hour that turns into dinner without anyone noticing.
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La Pure Laine, 5.5%
Microbrasserie La Voie Maltée
Maple on duck and the dark caramel of a brown ale are the same cooked-sugar note in two places. The beer is round without being heavy, so it follows the bite instead of covering it. The apple and basil keep enough freshness that it never turns cloying.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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