Maple mustard roasted duck

• 1 Brome Lake duck
• 2 tbsp. (30 ml) La Courgerie maple mustard
• 1 bunch of chives, finely chopped
• 1 clove of garlic, finely chopped
• 1-1/3 cups (300 ml) Duck stock
• Salt and pepper to taste
• 1 cup (250 ml) drippings
• 1 large onion, finely chopped
• 2 tbsp. (30 ml) La Courgerie maple mustard
• 2 tbsp. (30 ml) maple syrup
• ½ tsp. (2.5 ml) dried tarragon
• ½ cup (125 ml) 15% cream
• Salt and pepper to taste

Sauce

1. Remove duck to serving platter and let rest, tenting with aluminium foil. Reserve drippings, degrease. In the same roasting pan, lightly brown onions while scrapping the bottom in order to get all the brown bits. Cook for 5 minutes add 1 cup of reserved, drippings, maple mustard, maple syrup and tarragon. Bring to a boil and reduce at medium heat for 10 minutes or until most of the liquid has evaporated. Add cream and heat for 1 minute, until sauce thickens. Taste and adjust seasoning.