Muscovy duck breast in maple syrup à la Gabi

Ingredients for 4 servings:

• 250 ml maple syrup
• 1 lime(s), untreated, zest
• 1 ½ cm fresh ginger, finely grated
• 4 duck breasts
• 6 tbsp port wine
• 6 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the maple syrup in a saucepan, add the lime zest and ginger. Allow to cool and store in the refrigerator. Wash the duck breasts, remove any tendons and excess fat, then use a sharp knife (or a carpet knife) to make very fine, diamond-shaped cuts in the skin. Heat the maple syrup in an ovenproof pan. Allow the duck breasts to caramelize, skin-side down, until really hot. Lift the meat occasionally to ensure the duck breasts are fully coated in the syrup. Once the skin is caramelized, cook the meat side down only briefly. Remove the duck breasts from the pan. Place a wire rack or wire shelf over the pan, place the duck breasts on it, and place in a preheated oven at 200°C for 8 minutes. For the sauce, reduce the port wine and balsamic vinegar in a small saucepan until only 3-4 tablespoons remain.