Citrus and maple roast duck with grapefruit caramel sauce
- Preparation : 30 minutes
- Cooking : 158 minutes
- Portions : 4
- 1 whole Brome Lake duck
- 1 small pink grapefruit
- 1 orange
- 3 thyme stalks
- 1 garlic clove, minced
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) lime juice
- Salt and pepper to taste
For the grapefruit caramel sauce
- 2 small pink grapefruits
- 80 ml (1/3 cup) maple syrup
- 45 ml (3 tbsp) lime juice
- 80 ml (1/3 cup) citrus liqueur (like Grand Marnier or Cointreau)
Preheat the oven to 180°C (350°F).
Rinse the duck inside and out with cold water, then blot dry with paper towels.
Scrape 10 ml (2 tsp) of grapefruit zest. Cut away the peel and pith from the grapefruit and orange, then cut the fruit into quarters.
Stuff the duck’s cavity with the citrus quarters, thyme stalks and garlic. If desired, truss the duck. Place the duck breast side up in a roasting pan or large, high-sided baking dish.
In a bowl, mix the maple syrup with the lime juice and grapefruit zest. Brush the duck with the maple mixture. Salt and pepper the duck.
Cover the roasting pan with a sheet of aluminum foil. Bake for 2 hours, basting the duck with cooking juices from time to time.
Remove the foil and continue baking for 30 to 40 minutes, until the legs move easily in the joint and the skin is golden brown. The duck is cooked when a meat thermometer inserted at the joint where the leg connects to the body reads 82°C (180°F).
Remove the duck from the oven and cover with a sheet of aluminum foil. Let stand for 10 to 15 minutes before carving.
Meanwhile, make the grapefruit supremes for the caramel sauce by cutting off the peel and the pith, then cutting away the sides of the membranes. Cut the supremes into small pieces.
Place the grapefruit supremes, the maple syrup for the caramel sauce and 60 ml (1/4 cup) water in a small saucepan. Bring to a boil and cook over medium heat for 18 to 20 minutes, stirring occasionally.
Add the lime juice and citrus liqueur to the saucepan. Continue cooking for 8 to 10 minutes, until a syrupy consistency is reached. Serve with the duck.
Recipe developed by Pratico-pratiques.com