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Spatchcock-Style Sweet Duck

  • Preparation : 25 minutes
  • Cooking : 150 minutes
  • Portions : 8 to 10
recette de canard en crapaudine

Ingredients

  • 2 Brome Lake ducks, 2.5 to 3 kg (5.5 to 6.5 lb)
  • 63 ml (1/4 cup) corn syrup
  • Salt and pepper
  • 10 ml (2 tsp) granulated garlic
  • 10 ml (2 tsp) dried thyme
  • 15 ml (1 tbsp) of freshly grated nutmeg
  • 10 ml (2 tsp) Chinese five-spice
  • 30 ml (2 tbsp.) water

Preparation

  1. Rinse the ducks well and then sponge dry using paper towels. Cut off the excess skin and fat at each end. Set them upside down, breast side down, and remove the spine by cutting down each side with culinary scissors.

  2. Turn the ducks over and, with a sharp blow using the palm of your hand, crush the ducks so that the breast touches the work surface and the ducks are flattened.

  3. Place the ducks 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. Take the duck out of the refrigerator 30 minutes before cooking. Season generously with salt and pepper on the outside and inside. Pre-heat the oven to 165°C (325°F). Pour the corn syrup into a bowl and add the four seasonings and water. Mix and brush the top and cavity of the ducks with half of this mixture. Cook for 1 hr. 45 minutes in the oven. If they are browning too quickly, cover the ducks loosely with a sheet of aluminum foil. Drain the excess fat after 60 minutes of cooking.

  5. Remove the ducks from the oven and brush them with the rest of the sweet mixture. Return the ducks to the oven and cook for another 45 minutes.

  6. The ducks are ready when, by inserting a knife into the thigh joint, the juices run clear. Cook to an internal temperature of 82°C (180°F).

  7. Remove the ducks from the oven and set aside for 15 minutes, covered loosely with sheet of aluminum foil, before cutting into pieces and serving directly at the table with the cooking juices (fat skimmed off). Serve with fries and coleslaw.

Recipe developed by Nicolas Vallée, professional chef

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