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Roast Duck with Figs and Honey

  • Preparation : 35 minutes
  • Cooking : 150 minutes
  • Portions : 4
recette de canard grillé

Ingredients

  • 1 canard du Lac Brome de 2,5 à 3 kg (5 ½ à 6 ½ lb)
  • Sel de mer et poivre noir moulu
  • 16 figues dorées (Calimyrna), sèches et coupées en deux
  • 125 ml (½ tasse) miel liquide
  • 250 ml (1 tasse) fond de canard ou bouillon de poulet
  • Mélange de fines herbes sèches au choix (romarin, thym, sarriette, etc.)

Preparation

  1. Servings: 4
    Preparation time: 35 minutes
    Waiting time: 24 to 48 hours
    Cooking time: 150 minutes

  2. Wash the duck thoroughly, then cut off the excess skin and fat at each end. Dry it as much as possible using paper towels.

  3. Place the duck in a large, shallow drip pan and, depending on the time available, refrigerate for 1 to 2 days uncovered to dry out the skin (this will make it crispier).

  4. Remove the duck from the refrigerator 30 minutes before cooking, and season generously with salt and pepper on the outside and inside. Pre-heat the oven to 180°C (350°F).

  5. Place 8 dried figs in a blender with the honey and duck stock. Blend to a smooth and even consistency, then divide in half. Use half to brush on the duck during cooking and the other half for serving.

  6. Brush the duck with the fig sauce and season to taste with the herb mixture. Place the duck in the oven and roast for 60 minutes. Remove from oven and brush again with the fig sauce; return to the oven for another 60 minutes.

  7. Remove the duck from the oven and surround it with the remaining 16 figs halves. Brush the duck one last time with the fig sauce and roast for another 30 minutes.
    Insert a knife into the thigh joint; the duck is ready when the juices run clear. Cook to an internal temperature of 82°C (180°F).

  8. Remove the duck from the oven and let stand for 5 minutes, covered loosely with a sheet of aluminum foil. Then transfer to a large oval serving platter and surround with roasted rosemary potato wedges and dried figs. Serve immediately with the rest of the heated fig sauce and steamed snow peas.

Recipe developed by Nicolas Vallée, professional chef

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