These sweet-and-spicy duck breasts make for a lovely spring dinner.
Cane Syrup-Glazed Duck Breast
Makes 4 Servings
- 4 (6-ounce) skin-on duck breasts
- 2 teaspoons kosher salt
- 3 tablespoons cane syrup, divided
- 2 tablespoons olive oil
- 2 tablespoons cane vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons Cajun seasoning, divided
- 1 teaspoon lime zest
- ½ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- Long-grain rice, sliced green onion, sautéed mustard greens, to serve
- Pat duck dry with paper towels. Using a sharp knife, without cutting meat, score a crosshatch pattern into skin. Sprinkle with salt.
- In a shallow dish, whisk together 1 tablespoon cane syrup, oil, vinegar, soy sauce, Worcestershire, garlic, 1 teaspoon Cajun seasoning, lime zest, and pepper until well combined. Place duck, skin side up, into dish. (Do not submerge skin.) Refrigerate, uncovered, for at least 1 hour.
- If preheating is recommended by your air fryer manual, preheat fryer to 300°. Spray air fryer basket with cooking spray.
- Remove duck from marinade, and pat dry with paper towels. Place, skin side down in prepared basket. Set fryer to 300°, and cook until fat begins to render, about 10 minutes.
- Meanwhile, in a small bowl, whisk together lime juice, remaining 2 tablespoons cane syrup, and remaining 1 teaspoon Cajun seasoning. Turn duck pieces, and brush with cane syrup mixture. Increase temperature to 400°, and cook until duck skin is crispy and browned, about 10 minutes.
- Let stand for 5 minutes; serve with rice, green onion, mustard greens, and remaining cane syrup brushing mixture.