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Indian Duck Roast

  • Preparation : 20 minutes
  • Cooking : 150 minutes
  • Portions : 4
canard

Ingredients

  • 1 whole duck from Brome Lake Ducks
  • 12 to 15 baby potatoes, halved
  • 6 carrots, diced
  • 2 onions, quartered
  • For the marinade:
  • 60 ml (1/4 cup) melted duck fat
  • 30 ml (2 tbsp) cider vinegar
  • 30 ml (2 tbsp) honey
  • 30 ml (2 tbsp) garam masala
  • 15 ml (1 tbsp) chopped garlic
  • 15 ml (1 tbsp) chopped ginger
  • 15 ml (1 tbsp) chili powder
  • 15 ml (1 tbsp) paprika
  • 10 ml (2 tsp) cumin
  • 5 ml (1 tsp) ground green cardamom
  • 2.5 ml (1/2 tsp) cinnamon
  • Salt and fresh ground pepper to taste

Preparation

  1. Preparation time: 20 minutes
    Marinating time: 2 hours
    Cooking time: 2 hours 30 minutes
    Servings: 4

  2. Combine the marinade ingredients in a bowl.

  3. Rinse the duck then dab it with paper towel. Baste the duck with the marinade then put in a roasting pan, breast-side up. Let it marinate for 2 to 8 hours in the fridge, uncovered.

  4. Remove the duck from the fridge 20 to 30 minutes prior to cooking.

  5. When ready to cook, preheat the oven to 180 °C (350 °F).

  6. Place the baby potatoes, carrots and onions around the duck and cover the pan with aluminum foil. Cook in the oven for 2 hours.

  7. Remove the aluminum foil, stir the vegetables and baste the duck with the cooking juices. Continue cooking for 30 minutes, until the internal temperature of the duck reaches 82 °C (180 °F) on a meat thermometer.

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