Cooking time

Roast Duck with Nantes Carrots and Figs in an Ice Cider Sauce

  • Preparation : 30 minutes
  • Cooking : 150 minutes
  • Portions : 8
canard rotis

Ingredients

  • 2 whole Brome Lake ducks
  • 4 sprigs rosemary
  • 1 sprig fresh thyme, chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 onions, chopped
  • 1 - 300 ml container of duck stock or chicken broth
  • 375 ml (1½ cup) ice cider
  • 30 ml (2 tbsp) tomato paste
  • 30 ml (2 tbsp) brown sugar
  • 20 ml (4 tsp) cornstarch
  • 900 g (2 lbs) multi-coloured Nantes carrots, peeled and cut in half lengthwise
  • 8 figs
  • 450 g (1 lb) asparagus

Preparation

  1. Preheat oven to 180 °C (350 °F).

  2. Rinse the inside and outside of the ducks under cold water. Pat dry with absorbent paper.

  3. Stuff the herbs into the cavity of the ducks and sprinkle the inside and outside of the ducks with salt and pepper. Place the ducks in a broiling pan, breast side up. Distribute the onions evenly around the ducks.

  4. In a bowl, whisk together the duck stock, ice cider, tomato paste and brown sugar.

  5. Pour the ice cider mixture into the broiling pan. Cover the broiling pan with a sheet of aluminum foil. Cook in the oven for 2 hours, basting the ducks from time to time with the cooking juices.

  6. Remove the ducks from the broiling pan and transfer to a plate. Filter the cooking juices from the broiling pan over a tall, narrow container. Let stand for 5 minutes. Skim the fat off the surface using a small ladle.

  7. Mix the cornstarch with a little cold water and add it to the cooking juices.

  8. Put the ducks back in the broiling pan. Add the carrots and figs and then pour the sauce over top.

  9. Insert a cooking thermometer into the thickest part of the thigh, without touching the bone. Continue cooking in the oven for 30 to 40 minutes until the thermometer reads 82 °C (180 °F) or until the legs detach easily and the skin is crispy and golden brown.

  10. About 10 minutes before the end of cooking, add the asparagus to the broiling pan.

  11. Serve the duck with the carrots, figs, asparagus and sauce.

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