Maple Pecan Crusted Duck Breast

Im not sure if this was an actual recipe I found or one that I just substituted ingredients to make but it turned out incredible, especially for my first time to cook duck! Im not sure of the size bottle of maple syrup used I think it was 12 or 16 ounces. I served this with salad and baked sweet potatoes just buttered with salt and pepper. PREP TIME DOES NOT INCLUDE MARINATE TIME.

• Ready In: 1 hr
• Serves: 4
• Yields: 4 breasts

Ingredients

• 4  duck breasts (trim off skin and excess fat)
• 1 (16 ounce) bottle pure maple syrup
• 1  lb pecans

Directions

1. Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
2. Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
3. Cover and refrigerate for 3 hours or overnight.
4. Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
5. Remove duck from frige and set at room temperature for 10 minutes.
6. Preheat oven to 375 degrees.
7. One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
8. Place in a buttered baking dish.
9. Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.