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Cranberry and Rosemary Duck

  • Preparation : 20 minutes
  • Cooking : 132 minutes
  • Portions : 8
canard canneberge

Ingredients

  • 2 whole ducks from Brome Lake Ducks
  • Salt and pepper to taste
  • 750 ml (3 cups) cranberries
  • 125 ml (1/2 cup) duck or veal stock
  • 125 ml (1/2 cup) cranberry jelly
  • 1 onion, chopped
  • 60 ml (¼ cup) maple syrup
  • 30 ml (2 tbsp) cider vinegar
  • 15 ml (1 tbsp) freshly chopped rosemary
  • 5 ml (1 tsp) garlic powder
  • 20 ml (4 tsp) paprika
  • 30 ml (2 tbsp) duck fat

Preparation

  1. Pre-heat the oven to 350°F (180°C).

  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.

  3. Repeat with the second duck.

  4. Set aside the wings to use another time.

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

  6. In a bowl, mix together the cranberries, duck stock, cranberry jelly, onion, maple syrup and cider vinegar. Pour the mixture into a roasting pan.

  7. In a small bowl, mix the rosemary with the garlic powder and paprika. Rub the rosemary mixture over the duck pieces.

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

  9. Cover the roasting pan with a sheet of aluminum foil. Cook in the oven for 1 hour 30 minutes to 2 hours, until the thigh meat easily comes off the bone.

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

  11. Serve this delicious recipe with mashed potatoes and roasted asparagus.

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