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Braised Duck with Prosciutto and Apples

  • Preparation : 25 minutes
  • Cooking : 142 minutes
  • Portions : 8
Braisé Canard


  • 2 whole ducks from Brome Lake Ducks
  • Salt and pepper to taste
  • 30 mL (2 tbsp) duck fat
  • 8 slices of prosciutto
  • 125 mL (1/2 cup) dried shallots (French), chopped
  • 250 mL (1 cup) duck stock or chicken bouillon
  • 125 mL (1/2 cup) cider
  • 45 mL (3 tbsp) maple syrup
  • 15 mL (1 tbsp) cider vinegar
  • 6 Cortland apples, quartered


  1. Preheat oven to 180 °C (350 °F).

  2. Place duck with breast side down on a cutting board. Remove the wishbone by making a small cut at the bone near the breasts, then pull out the bone with your fingers. Cut into the skin inside the thighs, then pull out the thighs from the joint and cut into the joint again to detach them. Cut the wings at the shoulder joint to separate them. Cut length-wise from the base of each breast, following the spine and the chest cavity, to remove the breasts. Repeat with the second duck. Set aside the wings to use another time.

  3. Pat the duck pieces dry with paper towel. Season with salt and pepper.

  4. In a large pan, melt the duck fat over medium heat. Brown the duck pieces in batches until golden brown, two to three minutes each side. Place the pieces in a roasting pan.

  5. Cut half of the prosciutto slices into pieces.

  6. In the same pan, cook the prosciutto pieces for 2 to 3 minutes, stirring, until golden brown.

  7. Add the shallots and continue cooking for 1 minute.

  8. Add the duck stock, cider, maple syrup and cider vinegar. Bring to a boil then transfer to the roasting pan. Set the pan aside.

  9. Cover the roasting pan with aluminum foil and cook in the oven for 1 hour 30 minutes to 2 hours, until the thigh meat falls easily from the bone.

  10. While the meat is roasting, cook the quartered apples in batches in the other pan (that was set aside), 1 to 2 minutes each side. Set aside.

  11. Remove the foil from the roasting pan, baste the duck with the cooking juices and add the apples. Continue cooking for about 30 minutes, until roasted through.

  12. Put the remaining prosciutto slices on a parchment-lined baking sheet. Cook in the oven for 8 to 10 minutes until crispy, turning half-way through. Remove from the oven and put the slices on paper towel and allow to cool.

  13. Turn the oven to broil. Turn the duck pieces skin-side up in the roasting pan and cook for a few minutes, until the skin is crispy.

  14. Remove the pan from the oven and transfer the duck pieces and apples to a plate. Keep warm.

  15. Pass the sauce through a fine sieve into a pan. Using a ladle, remove the excess fat from the sauce. Bring to a boil then cook for 5 to 8 minutes over medium heat until half the liquid has evaporated and the sauce has a syrupy texture.

  16. Serve the duck and apples with the sauce and crispy prosciutto.

Tips and tricks

Whole duck – the smart choice!

The best way to enjoy duck thighs, breasts and wings all at once is to get the whole bird! Plus, it’s more economical than buying the different cuts separately. Cutting up an entire duck not your cup of tea? It’s not that complicated, we promise! To learn how, visit

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