Maple Sesame Duck
- Preparation : 25 minutes
- Cooking : 150 minutes
- Portions : 8-10
- 2 Brome Lake ducks, about 2.5-3 kg (5½-6½ lb)
- Salt and pepper
- Herbes de Provence
- 63 ml (¼ cup) maple syrup
- Maple Syrup and Sesame Sauce (See Accompaniment)
Rinse the ducks thoroughly, then trim the excess skin and fat from each end. Dry as much as possible with paper towels. Place the ducks in a large, shallow pan and, depending on the time available, refrigerate uncovered for 1-2 days to dry out the skin (this will make it crispier).
Remove the ducks from the refrigerator 30 minutes before cooking. Preheat oven to 180° C (350° F). Generously season the ducks and the cavities with salt, pepper and herbes de Provence, and brush them (including the cavities) with maple syrup. Bake for 1 hour and 45 minutes in the oven.
Remove the ducks from the oven and brush with a quarter of the maple syrup and sesame sauce. Return the ducks to the oven and cook for another 15 minutes.
Remove the ducks again from the oven and brush with another quarter of the maple syrup and sesame sauce. Return the ducks to the oven and finish cooking for another 15 minutes.
The ducks are ready when the juice that is released when the leg joint is pierced runs clear. The internal temperature should be 82° C (180° F).
Remove the ducks from the oven and let rest, covered loosely with a sheet of aluminum foil for 15 minutes before bringing to table (whole or cut into pieces) with the remaining maple syrup and sesame sauce. Serve with turnip-carrot mash and steamed potatoes.
Maple Syrup and Sesame Sauce
- 30 ml (2 tbsp) Brome Lake duck fat or butter
- 3 garlic cloves, chopped
- 15 ml (1 tbsp) flour
- 250 ml (1 cup) Brome Lake duck stock or chicken broth
- 165 ml (2/3 cup) maple syrup
- ¼ cup (¼ cup) toasted sesame seeds
- Sea salt and white pepper
Heat the duck fat or butter in a small saucepan. Add the garlic and sauté for 1 minute, then sprinkle in the flour. Cook for 1 minute, whisking.
Stir in remaining ingredients while whisking, then season with salt and pepper to taste. Bring to a boil, then remove immediately from the heat. Cover and set aside.
Recipe developed by Nicolas Vallée, professional chef