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Maple Butter and Port Roast Duck

  • Preparation : 15 minutes
  • Cooking : 150 minutes
  • Portions : 6


  • 1 whole Brome Lake duck (2.15 kg or 4¾ lb)
  • 2 duck legs
  • 5 sprigs thyme
  • 250 ml (1 cup) Port wine
  • 180 ml (3/4 cup) maple butter
  • 500 ml (2 cups) duck stock
  • 1 onion, cut into wedges
  • 10 ml (2 tsp) cornstarch
  • 3 sprigs rosemary (optional)


  1. Preheat oven to 180 °C (350 °F).

  2. Rinse the duck under cold water and pat dry with absorbent paper towel.

  3. Stuff the cavity of the duck with the onion wedges, 2 sprigs of thyme and, if desired, 1 sprig of rosemary. Bind the duck with kitchen twine.

  4. Place the duck and legs in a roasting pan. Spread the remaining sprigs of thyme and rosemary, if using, around the duck. Add salt and pepper. Stick a cooking thermometer into one of the legs of the whole duck, without touching the bone.

  5. In a bowl, whisk the port with the maple butter and duck stock. Add salt and pepper. Pour one-third of the mixture over the duck. Refrigerate the rest of the mixture.
    Cover the roasting pan and bake for 2 hours.

  6. Then, spoon the cooking juices over the duck. Continue roasting uncovered for 30 minutes, until the skin becomes crispy and the thermometer reads 82 °C (180 °F).

  7. Remove from the oven and place the whole duck and legs in a serving dish. Cover loosely with a sheet of aluminum foil.

  8. Remove the cooking fat from the roasting pan. Pour the rest of the port mixture into the roasting pan and bring to a boil, scraping the sides with a wooden spoon to remove the cooking juices. Transfer to a saucepan and heat over medium heat until the liquid has reduced by a third. Dissolve the cornstarch in a little cold water. Pour into the saucepan and bring to a boil. Simmer until thickened. Serve with the duck.

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