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Tender roasted Brome Lake duck

  • Preparation : 15 minutes
  • Cooking : 150 minutes
  • Portions : 6
tendre canard


  • 1 Brome Lake duck
  • 2 Brome Lake duck legs
  • 30 ml (2 Tbsp) Provence herbs
  • 30 ml (2 Tbsp) Italian spices
  • Salt and Pepper to taste


  1. Preheat the oven at 350°F.

  2. Remove the giblets from the duck, but keep the neck in the cavity. Remove the excess fat from the neck and the rump. Salt, pepper and sprinkle generously the herbs inside the cavities. With a cooking string tie the legs with the rump. Make incision in the duck (this will allow the fat to strain better).

  3. Put the duck and the two legs in a deep roaster. Sprinkle generously the duck and the legs with the herbs. Cover and cook 1 hour.

  4. Remove the cover and cook 1 hour 30 minutes.

  5. Place the duck on broil 5 minutes for a crispier skin. For a glaze finish, before placing the duck on broil, glaze the duck with apple jelly, marmalade or a mixture of honey and soya sauce.

  6. Serve with mashed sweet potatoes and parsnips.

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