2 duck breasts
¼ cup brown sugar
2 tsp maple syrup
1 tsp coarse salt
1 tsp cracked black pepper
1/2 small shallot, finely sliced
1-inch piece cinnamon, crushed
1 tbs canola oil
Score duck breasts with a sharp knife by making parallel slices in the skin, about ¼-inch apart. On a 90-degree angle to the first cuts, repeat, making a grid pattern of ¼-inch squares.
Combine brown sugar, maple syrup, salt and pepper. Together with sliced shallots and cinnamon, spread on both sides of duck breasts. Place skin side down in a shallow baking dish and refrigerate for at least half an hour. Discard cinnamon.
Preheat a well seasoned or non-stick skillet over medium-high. Add oil, sear duck breasts skin side down for approx 3 minutes, or until skin is golden. Place in a 375F oven for about 3 minutes, turn breast over, cook another 3 minutes, until duck reaches an internal temperature of 150F. Remove from oven and let rest for five minutes before slicing. Duck should be served pink.
Where to find it: Look for duck, usually in the freezer section, in specialty meat shops such as L&D Meats on Gordon Drive.