Maple Chipotle Duck Breast

by: Chef Ben Davis

Compatible Wolf Appliances:


Cooking a duck breast to a perfect medium rare is a job ideally suited to the Wolf Vacuum Seal Drawers and Sous Vide Mode in the Wolf Legacy Convection Steam Oven. The Wolf Legacy Convection Steam Oven’s precise temperature control cooks the duck perfectly, while still rendering out excess fats that provide a crispy skin when seared on a cast iron skillet. The maple chipotle glaze is formed in the pan just after searing the duck, allowing for a sweet, smoky, and spicy finish for the duck.

Prep Time
Cook Time


Sous Vide

Rack Position

Wire Rack
Position - 2


  • 2 boneless duck breasts (6 to 7 ounces each)
  • Kosher salt
  • black pepper, freshly ground
  • 1/2 cup maple syrup
  • 2 chipotle peppers, seeded and diced
  • 1 tablespoon adobo sauce from the chipotles
  • 1-2 tablespoons unsalted butter


The day prior to when you would like to serve the duck, trim the excess fat from the edges of the breasts and then lightly score the fat in a crosshatch pattern. Do not cut too deep, so that the flesh of the breast is not scored. Season the duck breasts on both sides with Kosher salt and black pepper. Then set them on a plate and place them, uncovered, in the refrigerator to stand overnight.

Place the duck breasts into a bag for the Wolf Vacuum Seal Drawer. Place the bag in the clip and close the lid. Set the drawer at vacuum level 2, seal level 2, and press start. Keep holding the lid until the cycle is started, and remove your hold to allow the cycle to finish. Remove the bag from the drawer and place in the wire rack in position 2 in the Wolf Legacy Convection Steam Oven. Select Quick Start and scroll to the Sous Vide Mode. Press Enter and set the temperature to 130°F. Scroll to the right one tile and select Duration. Set the duration for between 45 minutes and 4 hours. The longer the duration of the process, the more tender the duck will be. I recommend a duration of 90 minutes to ensure an evenly cooked breast and skin ready for crisping. Press enter and let the duck cook.

When the duration is complete, remove the bag from the Wolf Legacy Convection Steam Oven. Drain the excess moisture and fat from the bag and pat the duck breast dry with a paper towel. Place the breasts, skin side down in a heavy cast iron skillet and place the skillet on a Wolf Gas or Induction Burner. Heat the burner on high heat until the breasts are sizzling and then cook for two minutes. Reduce the heat to medium and cook, pressing occasionally with a spatula to ensure good contact, for about 5 minutes. Turn the breasts and cook for about 10 seconds on the second side. Remove from the pan to a warm place.

Pour off any excess fat from the pan and add the maple syrup, 2 tablespoons of butter, chipotles, and the adobo sauce. Bring to a boil over medium-high heat and reduce until slightly thickened, about 5 minutes. Add the butter, swirl to combine, and boil briefly. Slice the duck breasts across the breast, arrange them on a plate, and spoon the glaze over the duck.