Clementine and Cranberry-stuffed Duck in Maple Gin Sauce
- Preparation : 30 minutes
- Cooking : 165 minutes
- Portions : 8
- 2 whole Brome Lake ducks
- 250 ml (1 cup) duck stock
- Salt and pepper to taste
- 1 litre (4 cups) bread cubes
- 375 ml (1½ cup) fresh cranberries
- 125 ml (1/2 cup) maple syrup
- 60 ml (1/4 cup) fruity gin
- 60 ml (1/4 cup) dried French shallots, chopped
- 15 ml (1 tbsp) chopped garlic
- 15 ml (1 tbsp) freshly chopped parsley
- 15 ml (1 tbsp) freshly chopped thyme
- 5 ml (1 tsp) freshly chopped rosemary
- 8 clementines, peeled and separated into quarters
- 1 egg
- Salt and pepper to taste
- 45 ml (3 tbsp) butter
- 80 ml (1/3 cup) dried French shallots, chopped
- 10 ml (2 tsp) chopped garlic
- 45 ml (3 tbsp) flour
- 80 ml (1/3 cup) fruity gin
- 60 ml (1/4 cup) maple syrup
- 10 ml (2 tsp) freshly chopped rosemary
Preparation time: 30 minutes
Cooking time: 2 hours 45 minutes
Resting time: 15 minutes
Yield: 8 servings
Preheat the oven to 180 °C (350 °F).
Rinse the inside and outside of the ducks under cold water, then pat dry with paper towels.
In a large bowl, combine the stuffing ingredients.
Stuff the cavity of the ducks with the stuffing. You may tie the duck legs if you wish. Place ducks in a large broiling pan, breast side up. Spread any leftover stuffing around the ducks. Pour the duck stock into the broiling pan and season with salt and pepper.
Cover the broiling pan with a sheet of aluminum foil. Bake for 2 hours and 15 minutes, basting the ducks with the pan drippings from time to time.
Remove the aluminum foil and continue roasting for 30 to 40 minutes, until the legs detach easily, and the skin is a light golden brown. The ducks are finished cooking when a kitchen thermometer inserted into the crease between the leg and the upper thigh reads 82 °C (180 °F).
If desired, set the oven to “Broil” and brown for 2 to 3 minutes until the skin turns golden.
Remove the ducks from the broiling pan and cover with aluminium foil. Let stand for 15 to 20 minutes before slicing.
In the meantime, pour the drippings from the broiling pan into a tall, narrow container. Let stand 2 minutes, until the fat rises to the surface. Skim the fat off using a small ladle. Set aside.
In a saucepan, melt the butter over medium heat. Sauté the shallots and garlic for 1 minute.
Sprinkle with flour and sauté for 1 minute, stirring.
Add the gin and simmer until the liquid has reduced by half.
Add the maple syrup, rosemary and reserved drippings. Bring to a boil, then simmer for 5 to 10 minutes over medium heat until a syrupy texture is obtained. Season with salt and pepper.
Strain the sauce through a fine strainer.
Serve the duck with the stuffing and the sauce.