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Spatchcock Duck with Garlic Maple Butter

  • Preparation : 40 minutes
  • Cooking : 115 minutes
  • Portions : 6
recette de canard du lac brome

Ingredients

  • 2 whole Brome Lake ducks, ready to cook, weight approximately 2.5 kg (5.5 lbs) each
  • 1/2 stick (57g or 4 oz) softened garlic butter
  • 30 ml (2 tablespoons) maple syrup
  • Salt and ground white pepper
  • Dried tarragon
  • Savory
  • Maple syrup

Preparation

  1. Preparation time: 40 minutes
    Cooking time: 115 minutes
    Minimum wait time: 3 hours

  2. Rinse the ducks under cold water and then dry with paper towel. Remove any excess skin from the ducks and place them on a large baking sheet covered with aluminum foil. Refrigerate for 3-12 hours. This will allow the skin to dry out somewhat, making it more crispy after cooking.

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

  4. Take ducks out of the refrigerator 30 minutes before cooking, and using kitchen scissors, cut through the backs of the ducks on each side of the backbone, removing the spine. Once the spine has been removed, place the ducks breast side up, and press down on them with the palm of your hand to stretch the pieces and ensure they are flattened down. Put the garlic butter and maple syrup in a small glass (microwavable) bowl and melt together for 15-20 seconds in the microwave oven. Mix well with a fork.

  5. Lift the duck skin in several places or make several small cuts and slide in a small spoon containing some of the garlic butter and maple syrup. Use the rest of the garlic maple butter to glaze the outside of the ducks. Season to taste with salt, pepper and the savory.

  6. Place the ducks in the oven and cook for about 115 minutes. Glaze them with some maple syrup during the final 15 minutes of cooking. The ducks are ready when the thighs can be easily removed and, after cutting into the joint, the juices run clear. The internal temperature should reach 82 ° C (180 ° F). Finish cooking under the grill at low temperature for about 5 minutes if desired to obtain a crispier skin.

  7. Remove the ducks from the oven and let sit for 10 minutes before carving them in pieces and serving directly to the table with sweet potato fries, marinated beets and steamed sweet peas.

Recipe developed by Nicolas Vallée, professional chef

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