Cooking time

Sangria Roasted Autumn Duck

  • Preparation : 25 minutes
  • Cooking : 160 minutes
  • Portions : 8
canards à la sangria


  • 2 whole Brome Lake ducks
  • 2 oranges
  • 4 red apples, cut into wedges
  • 2 small cinnamon sticks
  • 2 onions, cut into wedges
  • 6 sprigs of thyme
  • 500 ml (2 cups) sangria
  • 60 ml (¼ cup) tomato paste
  • 60 ml (¼ cup) honey
  • Salt and pepper to taste
  • 250 ml (1 cup) duck or chicken stock
  • 20 ml (4 tsp) cornstarch


  1. Preheat the oven to 180 °C (350 °F).

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

  3. Peel the oranges and remove the pith, then cut into quarters.

  4. Insert the orange quarters, one apple and cinnamon sticks in the cavity of each duck.

  5. Place the ducks in a broiling pan, breast side up. Divide the onions, remaining apples and thyme around the circumference of the ducks.

  6. In a bowl, mix the sangria with the tomato paste and honey. Pour the sangria mixture over the ducks. Add salt and pepper to the ducks.

  7. Cover the broiling pan with a sheet of aluminum foil. Bake for 2 hours, basting the ducks from time to time with the cooking juices.

  8. Remove the sheet of aluminum foil from the broiling pan. Insert a cooking thermometer into the thickest part of the thigh, without touching the bone.

  9. Continue baking for 30 to 40 minutes until the thermometer reads 82 °C (180 °F) or until the legs easily detach and the skin is crispy and golden brown.

  10. Place the ducks on a serving platter and cover loosely with a sheet of aluminum foil.

  11. Filter the cooking juices over a tall, narrow container. Let stand for 5 minutes. Skim the fat off the surface using a small ladle.

  12. Pour the cooking juices into a saucepan. Add the duck broth. Bring to a boil, then simmer over medium heat for 10 to 15 minutes, until the liquid has reduced by half.

  13. Mix the cornstarch with a little cold water and pour into the pan while stirring. Simmer until thickened. Correct seasoning as needed. Serve with the ducks.

Recipe developed by Nicolas Vallée, professional chef

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