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Roasted brome lake duck with caramelized pears

  • Preparation : 25 minutes
  • Cooking : 150 minutes
  • Portions : 4


  • 1 Brome Lake duck approximately 2.5 kg (5.5 lb)
  • 6 pears, peeled
  • 2 tbsp. butter
  • 16 pearl onions
  • 2 tbsp. fine sugar
  • Salt and pepper to taste


  1. Preheat oven to 175°C (350°F).

  2. Remove giblets from cavity, rinse duck under cold water, sponge dry and set aside. Cut two pears into large pieces and place them in the duck’s cavity.

  3. In a “Creuset” type roasting pan, melt the butter and sear the duck on all sides over medium-high heat. Salt and pepper to taste. Add pearl onions. Cover and place in oven and cook for 2 hours. Drain excess fat from the roasting pan, sprinkle the remaining pears with sugar and place them in the pan around the duck. Continue cooking uncovered for 30 minutes or until the internal temperature reaches 82°C (180°F).

  4. Remove from oven and let rest for 15 minutes before serving. Serve with mashed potatoes, green vegetables, or wild rice.

Wine Suggestion

Pinot Gris d’Alsace – blanc

An Alsatian Pinot Gris opens with aromas of ripe fruit, honey, undergrowth and sometimes nuts or spices. In the mouth, this noble grape variety from Alsace is full-bodied, rich and harmonious.  The sweet and salty side and flavour of pear accompanying the grilled duck will pair perfectly with this unique wine.

The regions of Beyer, Schlumberger and Ostertag are references.

Hélène Dion Sommelier and Wine Columnist

Servez à 9-10 °C

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