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Oriental flavoured duck

  • Preparation : 10 minutes
  • Cooking : 180 minutes
  • Portions : 6
canard orient

Ingredients

  • 1 Brome Lake duck
  • 2 Brome Lake duck legs
  • 250 ml (1 cup) soya sauce or Tamari sauce
  • 250 ml (1 cup) water
  • 75 ml (1/3 cup) honey
  • 2 minced garlic clove
  • 30 ml (2 tbsp) fresh ginger

Preparation

  1. Preheat the oven at 325˚F.

  2. Mix the soya sauce, the water, the ginger and the garlic. Heat 1 minute in the micro-wave. Dilute the honey in the preparation.

  3. Put the duck and the duck legs in a roaster pan and baste with the sauce. Cook covered 1 hour.

  4. Uncover and cook 2 hours (or until the leg separates easily). Baste every 20 minutes.

  5. Strain the duck and the duck legs and place them on a baking sheet. For crispier skin, place the duck on broil 5 to 7 minutes.

  6. Serve with a quinoa salad with broccoli.

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