Maple Duck Bourguignon
- Preparation : 30 minutes
- Cooking : 60 minutes
- Portions : 8
- 6 Brome Lake duck breasts or 6 packages (300 g each) of Brome Lake duck breast cubes, thawed
- 2 packages (85 g each) of Brome Lake smoked, dried and sliced duck breast
- 45 ml (3 tbsp) Brome Lake duck fat or butter
- 2 medium carrots, peeled and sliced
- 1 yellow onion, coarsely chopped
- 60 ml (4 tbsp) unbleached flour
- 250 g white mushrooms, brushed and cut into halves or quarters
- 125 ml (1/2 cup) red wine (preferably Burgundy)
- 1/2 cup (125 ml) maple liqueur
- 500 ml (2 cups) Brome Lake duck stock or equal portions of chicken and beef stock
- 5 ml (1 tsp) herbes de Provence (or other dried herb mix)
- Salt and pepper
- Maple syrup
Remove the skin from the breasts, then cut the meat into 1 inch (2.5 cm) cubes. Set aside.
Chop the smoked duck breast slices and sauté in a large saucepan with the duck fat for 5 minutes.
Add the duck cubes, carrots and onion. Cook for 5 minutes, then sprinkle with flour. Cook for 1 minute stirring constantly after which, you can incorporate the remaining ingredients.
Add salt and pepper to taste, bring to a boil stirring constantly. Once the boiling point is reached, reduce the heat and cover. Simmer for 45 minutes, stirring regularly.
The duck bourguignon is ready when the cooking liquid has reduced by about half. Remove lid, if necessary, to speed up evaporation.
Remove from heat and serve on a bed of mashed potatoes. If desired, drizzle lightly with maple syrup before serving.
Recipe developed by Nicolas Vallée, professional chef