Duck à l’Orange and Bourbon
- Preparation : 30 minutes
- Cooking : 150 minutes
- Portions : 12
- 2 whole ducks from Brome Lake Ducks, each weighing 2.5 kg (5 1/2 lb)
- 4 dried French shallots, halved
- 4 cloves garlic, halved
- 2 oranges, quartered
- 2 sprigs of fresh thyme
- Salt and pepper to taste
For the glaze:
- 30 ml (2 tbsp) butter
- 60 ml (1/4 cup) dried French shallots, chopped
- 125 ml (1/2 cup) bourbon
- 250 ml (1 cup) orange juice
- 125 ml (1/2 cup) soy sauce
- 125 ml (1/2 cup) maple syrup
Preheat oven to 180 °C (350 °F).
In a saucepan, melt the butter over medium heat. Sauté the shallots for 1 to 2 minutes.
Add the bourbon and bring to a boil, then simmer until half of the liquid has evaporated. Remove from heat. Add the orange juice, soy sauce and maple syrup. Stir and set aside.
Rinse the ducks (inside and out) under cold water, then pat dry with paper towel.
Divide the shallots, garlic cloves, orange quarters and sprigs of thyme and put into both ducks’ cavities. If desired, truss the ducks.
Put the ducks on a rotisserie or in a large, high-sided roasting pan, breast-side up. Baste the ducks with a bit of the glaze. Season with salt and pepper. Cover the roasting pan with aluminum foil.
Roast in the oven for 2 hours, basting the ducks with the cooking juices from time to time.
While the ducks are roasting, bring the glaze to a boil again, then simmer for 15 to 20 minutes over medium heat, until syrupy in texture. Remove from heat.
Remove the aluminum foil and baste the ducks with about a third of the glaze. Continue cooking for 30 to 40 minutes, basting the ducks with the rest of the glaze from time to time, until the thighs pull away easily and the skin turns golden brown, and a thermometer inserted into the upper thigh near the joint (but
without touching the bone) reads 82 °C (180 °F).
Remove from the oven. Transfer the ducks to a plate and loosely tent with aluminum foil. Let stand for 10 to 15 minutes before slicing.
Tips and tricks
nut-free | egg-free| can be frozen