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Duck Glacé with Lychees and Garlic

  • Preparation : 30 minutes
  • Cooking : 210 minutes
  • Portions : 8-10
recette de canard aux litchis

Ingredients

  • 2 Brome Lake ducks, about 2.5-3 kg (5½ - 6½ lbs)
  • 1 garlic bulb (whole head of garlic)
  • Salt and pepper
  • Granulated garlic
  • 60 ml (4 tbsp) butter
  • 125 ml (1/2 cup) canned lychee syrup or 1/3 cup (83 ml) lychee liqueur
  • 250 ml (1 cup) Brome Lake duck stock or chicken broth
  • Fresh, peeled lychees or preserved lychees, well drained

Preparation

  1. Wash the ducks well, then trim the excess skin and fat at the neck and cavity. Pat dry inside and out, with paper towels. Place in a large, shallow roasting pan. If time permits, refrigerate 1-2 days, uncovered, to dry out the skin (this will make it crispier).

  2. Remove the ducks from the refrigerator 30 minutes before cooking.

  3. Preheat the oven to 150° C (300° F). Cut the top off the garlic bulb to expose the flesh, then put it into one of the duck cavities. Generously season the ducks and their cavities with salt, pepper and granulated garlic. Place in oven and bake for 2 hours.

  4. Remove the ducks from the oven, take the garlic bulb out of the cavity and baste the ducks with the cooking juices. Place them back in the oven and cook for another 60 to 90 minutes.

  5. In the meantime, separate the garlic cloves from the bulb and chop finely. Put in a small saucepan, add the butter, lychee syrup and the duck or poultry stock. Bring to a boil, whisking. Remove from heat and brush the ducks with this sauce twice during the last hour of cooking.

  6. The ducks are ready when pulling on the legs, they can easily be removed and the juices run clear. The internal temperature should be 82° C (180° F).

  7. Remove the ducks from the oven, cover loosely with a sheet of aluminum foil and let rest for 15 minutes. Serve immediately with the rest of the sauce, brown rice and asparagus. The cooking juices may be collected, degreased, and added to the sauce. Garnish with lychees.

Recipe developed by Nicolas Vallée, professional chef

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