This easy 3-step recipe renders a delicious maple glaze sauce. Although this is noted as “Duck Glaze”, its is extremely versatile and works perfectly with other roasted meats such as pork or chicken. It is also quite delicious on vegetables like roasted carrots or Brussels sprouts.
A note from the chef: This is something I developed from a recipe for glazing duck,
and more specifically, duck breasts, with honey and spices. Being in Vermont (pure maple country), I thought that swapping the honey for maple syrup would be appropriate, as well as adding to the sense of place. When guests visit Vermont, there is an expectation of encountering maple syrup in their dining experiences. In our kitchen, this is one of several nod to one of the state’s most important food sources.
I tend to adjust some of the spices in the glaze according to the time of year (Fall/Winter vs Summer) to make it more seasonable appropriate, but really it’s good at all times of the year.
We use the glaze to baste the duck breasts as they finish cooking in the pan–we flip the duck so the skin side is up, and add some of the glaze. The glaze will bubble in the pan, and we use a spoon to baste the glaze over the skin. As it reduces, it thickens and coats the duck. I usually remove the duck from the pan to the resting area, and pour the remaining glaze in the pan over the top.
Maple Duck Glaze Recipe
Prep notes: Have on hand a fine mesh strainer.
Ingredients:
2 cups Maple syrup (the REAL stuff)
4 Tbsp good quality soy sauce
1 sprig fresh rosemary
2 sprigs fresh thyme
1 inch nub of ginger, peeled and thinly sliced
1 ea fresh bay leaf
¼ ea. Cinnamon stick
2 tsp whole coriander
2 tsp black pepper
2 each allspice berries
1 star anise pod
Method:
Step 1: Combine all the spices in a saucepan large enough to hold the maple syrup. Over medium heat, lightly toast the spices until fragrant. This helps activate the essential oils in the spices and really makes the flavor pop.
Step 2: Once the spices are fragrant, add the maple, soy sauce, and rest of ingredients. Bring to a simmer (be careful,as this recipe has a tendency to boil over the pan and create a sticky, burned sugar mess) – then remove from heat.
Step 3: In a warm place, allow to steep for 1 hour. Then strain into a non-reactive container.
Cover & store glaze in the fridge for up to 2 weeks.
BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.
