On a work surface, with a sharp knife, remove some fat from the duck breasts, leaving only a thin layer. Using the tip of your knife, score the thin layer of fat in a crosshatch pattern without cutting through to the flesh. Season with salt and pepper.
In a skillet over medium heat, brown the breasts, fat-side down, for 10 minutes or until golden and crispy. Flip the duck over and cook on the flesh side for 2 minutes for rare or until it reaches the desired doneness. Let rest on a plate for 10 minutes.
Meanwhile, in a measuring cup or bowl, whisk together the broth, maple syrup, soy sauce coffee and cornstarch.
In a small pot over high heat, brown the garlic in the oil. Add the broth mixture and the spices. Bring to a boil, stirring constantly. Simmer for 5 minutes or until the sauce thickens.
On a work surface, thinly slice the duck breasts. Divide among four plates and cover with the sauce. Serve with our
lentil and bean stew .
Note from Ricardo
The two magret duck breasts can be replaced with three regular duck breasts, about ½ lb (225 g) each. In this case it is not necessary to remove a layer of fat from the breasts since they are less fatty than magret.
