Pan Seared Wood Duck with Maple Glaze

Seared Wood Duck with Maple Pan Sauce

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 servings


  • 2 to 4 wood duck breasts
  • Salt
  • 1 tablespoon butter
  • 1 to 2 sprigs fresh rosemary
  • ½ cup vegetable broth
  • ¼ cup maple syrup
  • ¼ teaspoon smoked paprika


  1. Take the duck breasts out of the fridge and season well with salt. Let stand for 30 minutes or so to come up to room temperature.
  2. Heat the butter in a skillet over medium high heat. Pat the duck breasts dry with a paper towel and place them in the pan skin side down. It should sizzle while cooking. Add the rosemary sprig and cook until the skin is brown and crispy, about 3 to 4 minutes.
  3. Flip and sprinkle just a bit more salt onto the skin. Cook for another 1 to 2 minutes (for medium rare) or more as desired. Remove from heat and let stand for 3 to 5 minutes.
  4. While the duck rests, deglaze the pan with the vegetable broth, scrapping any bits form the bottom of the pan. Add the maple syrup and paprika and stir well to combine. Cook for 1 to 2 minutes until reduced by half. Discard rosemary sprig and remove from heat.
  5. Slice the duck breasts and serve skin side up, with a small pool of sauce below.