Preparation
Preheat oven to 190 °C (375 °F).
Pat dry the duck magret. Make small crossed-hatched incisions in the fatty part of the duck, without slicing the meat. Salt and pepper the duck magret.
Heat an oven-safe skillet on medium heat. Place the duck magret in the skillet, fat side facing down. Brown for 4 to 5 minutes. Flip the duck and continue cooking for another 2 minutes.
Add the maple syrup and vinegar. Stir. Bring to a boil and continue cooking in the oven for another 12 minutes.
Remove the duck from the oven and place on a dish. Cover loosely with aluminum foil. Let stand for 7 to 8 minutes.
Cut the duck into 12 slices.
Serve the duck slices in appetizer spoons. Pepper.
