Maple-Glazed Duck Sandwiches – TeaTime Magazine




Maple-Glazed Duck Sandwiches

These delectable Maple-Glazed Duck Sandwiches are perfect to serve at a fall afternoon tea and always please guests. 

Maple-Glazed Duck Sandwiches

  • ¼ cup diced shallot
  • ⅔ cup maple syrup, divided
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon fresh orange zest
  • ¼ cup fresh orange juice
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon smoked chipotle powder
  • ⅛ teaspoon kosher salt
  • 2 (8-ounce) duck breasts (skin on)
  • 1 cup shaved carrot
  • 12 mini croissants
  • ¼ cup stone-ground mustard
  • 2 ounces fresh spring mix greens
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. In a small saucepan, stir together shallot, 3 tablespoons maple syrup, butter, brown sugar, orange zest and juice, paprika, chipotle powder, and salt over low heat; simmer for 15 minutes. Transfer glaze to a heatproof bowl.
  3. Place duck breasts on prepared baking sheet. Brush tops of duck breasts with maple syrup glaze.
  4. Bake until a meat thermometer inserted in thickest portion registers 165°, approximately 35 minutes, brushing with 1 tablespoon maple syrup glaze every 15 minutes. Let cool slightly.
  5. Using a sharp knife, cut duck breasts into ¼-inch slices.
  6. In a large sauté pan, heat remaining maple syrup over medium-low heat. Add carrot; cook, stirring constantly, until carrot darkens, approximately 4 minutes. Transfer carrot to a heatproof bowl. Let cool slightly.
  7. Using a serrated bread knife in a gentle sawing motion, split croissants in half horizontally. Spread a thin layer of mustard on cut sides of croissants. Divide greens among croissants. Arrange duck slices over greens. Place shaved carrot over duck slices. Serve immediately.

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