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Duck with apple and fresh nutmeg

  • Preparation : 40 minutes
  • Cooking : 170 minutes
  • Portions : 6-8
canard aux pommes


  • 2 Brome Lake ducks - about 2.5 to 3 kg (5½ to 6½ lb)
  • Salt and pepper
  • 60 ml (4 tbsp) freshly grated nutmeg, packed
  • 90 ml (6 tbsp) apples cooked into a jelly in the microwave oven
  • Grilled apples with nutmeg
  • 4 Cortland apples (they keep their colour and remain firm after cooking), peeled and cut in quarters
  • 30 ml (2 tbsp) duck fat or butter
  • 30 ml (2 tbsp) freshly grated nutmeg
  • 30 ml (2 tbsp) granulated sugar


  1. Wash the ducks thoroughly, then dry using paper towel. Cut the excess skin from both ends, then place the ducks in a large roasting pan with raised sides. Season generously with salt, pepper and nutmeg, making sure to season inside the cavities.

  2. Preheat the oven to 165° C (325° F).

  3. Place the ducks in the oven and cook for two and a half hours, covering lightly with a sheet of foil. About 45 minutes before the end of the cooking time, take the pan out of the oven and remove the excess fat from the bottom of the pan. Arrange the grilled apples with nutmeg around the ducks and brush with the apple jelly. Place the pan back in the oven and continue cooking uncovered.

  4. Remove the ducks from the oven and let rest for 10 minutes, loosely covered with a sheet of foil Cut them into pieces and serve with the grilled apples with nutmeg, and stewed carrots.

  5. Grilled apples with nutmeg
  6. Place the apple pieces in a bowl and sprinkle evenly with the nutmeg and sugar. Stir and set aside.

  7. Melt the duck fat over medium heat in a large saucepan. When the fat is hot, add the pieces of apple to the saucepan and brown for about twenty minutes or just until they take on a golden colour. Remove them from the pan and serve immediately.

Recipe developed by Nicolas Vallée, professional chef

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