Maple duck bites with apple and basil

Name: Maple duck bites with apple and basil
Prep time: 20 min
Cook time: 25 min
Yield: 20 bites
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 20 min
Refrigeration 24 h
Cooking 25 min
Servings 20 bites
Freezing I do not suggest

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

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.

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Our sommeliers suggest

Château Landra Ventoux Le P'tit Landra 2021

Vallée du Rhône, France

Produced by Frédéric Renoux, this wine composed of 55% Grenache, 30% Syrah, and 15% Cinsault has a magnificent fruit, just ripe enough, with notes of flowers and spices, and a fairly light body with supple tannins. It will let the dish express itself without taking all the space, a very nice marriage of flavors. See the product

La Pure Laine, 5.5%

Microbrasserie La Voie Maltée

Round and velvety brown beer that will offer maple syrup and caramel aromas with a sweet finish. Perfect to accompany these small bites of maple duck with apple and basil. See the product

*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!