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Bloody Caesar Roasted Duck

  • Preparation : 30 minutes
  • Cooking : 172 minutes
  • Portions : 8
recette canard

Ingredients

  • 2 whole ducks from Brome Lake Ducks
  • 1 lime, cut into quarters
  • 1 celery stalk, cut into chunks
  • 1 onion, chopped
  • 2 peeled garlic cloves
  • 3 sprigs of fresh thyme
  • 375 ml (1½ cup) tomato and clam cocktail (such as Clamato juice)
  • 250 ml (1 cup) tomato sauce
  • 80 ml (1/3 cup) vodka
  • 5 ml (1 tsp) tabasco sauce
  • 60 ml (¼ cup) fresh lime juice
  • 30 ml (2 tbsp) Worcestershire sauce
  • 15 ml (1 tbsp) steak spice
  • 15 ml (1 tbsp) cornstarch
  • 250 ml (1 cup) duck stock
  • For the flavoured salt:
  • 30 ml (2 tbsp) fresh cilantro, chopped
  • 15 ml (1 tbsp) celery salt
  • 15 ml (1 tbsp) lime zest
  • 2.5 ml (½ tsp) ground pepper
  • For the bacon green beans:
  • 450 g (1 lb) green beans
  • Pepper to taste
  • 4 slices of bacon, cut into pieces
  • 15 ml (1 tbsp) freshly chopped thyme

Preparation

  1. Preheat the oven to 180 °C (350 °F).

  2. In a bowl, combine the ingredients for the flavoured salt.

  3. Rinse the inside and outside of the ducks under cold water. Pat dry with paper towels.

  4. Stuff the lime wedges and pieces of celery into the cavity of both ducks. Rub the outside of the ducks with the flavoured salt.

  5. Place the ducks in a broiling pan, breast side up. Sprinkle the onion, garlic and thyme around the ducks.

  6. In a bowl, combine the tomato cocktail with the tomato sauce, vodka, tabasco, lime juice, Worcester-shire sauce and steak spice. Pour the mixture over the ducks.

  7. Cover the broiling pan with a sheet of aluminum foil. Cook in the oven for 2 hours, basting the ducks from time to time with the cooking juices.

  8. Remove the aluminum foil from the broiling pan. Insert a cooking thermometer into the thickest part of the thigh, without touching the bone.

  9. Continue cooking for 27 to 37 minutes until the thermometer reads 82 °C (180 °F) or until the legs eas-ily detach.

  10. Set the oven to Broil and broil and for 3 minutes, until the skin of the duck is golden and crispy.

  11. Transfer the ducks to a serving platter and cover loosely with aluminum foil.

  12. Filter the cooking juices over a tall, narrow container. Let stand for 5 minutes. Skim the fat off the top using a small ladle.

  13. In a bowl, dissolve the cornstarch in the duck stock.

  14. Pour the cooking juices into a saucepan. Add the dissolved cornstarch. Bring to a boil, then simmer over medium-low heat for 10 to 15 minutes, until the liquid has reduced by half.

  15. Preheat the oven to 180 °C (350 °F).

  16. Add the beans to a pot of salted boiling water and cook for 3 minutes.

  17. Drain, and then spread the beans on a baking sheet lined with parchment paper. Season with pepper.

  18. Add the bacon pieces and sprinkle with thyme. Bake for 12 to 15 minutes until the bacon is crispy.

  19. Serve the ducks with the beans and the sauce.

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