Crispy Ginger Duck

• Préparation : 25 minutes
• Cuisson : 120 minutes
• Portions : 4

Ingrédients

• 1 whole Brome Lake duck, ready to cook, weight approximately 2.5 kg (5.5 lbs)
• 1 (440-500 ml) can of beer, emptied and rinsed or a beer can rotisserie device
• 45 ml (3 tablespoons) fresh ginger, coarsely grated
• 1 (335 ml) can of ginger ale
• Dry ginger seasoning (see Accompaniment)

Préparation

1. Preparation time: 25 minutes
   Cooking time: 120 minutes
   Advance preparation: 1 month for the seasoning
   Minimum waiting time: 24 hours

2. Remove the giblets from the cavity and rinse the duck under cold water. Cut any excess skin from the edges. Dry it with paper towel and then place the duck on a large oval plate. Spread the dry ginger seasoning all over the duck, pressing it firmly into the skin to cover the duck fully (reserving 30 ml (2 tablespoons). Refrigerate the duck for 24 hours, uncovered.

3. Remove the oven racks, leaving only one rack inside on the lowest level. Preheat the oven to 180° C (350° F). Put the grated ginger and 30 ml (2 tbsp) of the dry ginger seasoning into the empty beer can, then fill it with ginger ale. Place the can on the centre of a roasting pan and place the duck gently over it so that the duck cavity is over the can, as if the duck were upright on both legs. Position the duck until the can is two-thirds of the way inside the duck. Place the thighs in front of the duck in order to create a tripod shape to allow for a firm position. Place the roasting pan carefully on the lowest level rack inside the oven and cook the duck for 2 hours. You may rotate it 180° halfway through cooking to ensure equal browning. The duck is ready when the thighs can be easily removed and, after cutting into the joint, the juices run clear or when it has reached an internal temperature of 82° C (180° F).

4. Remove the duck from the oven and set aside for 10 minutes loosely covered with a sheet of aluminum foil. Remove the beer can and carve the duck into pieces. Serve immediately with your choice of sweet sauce (cranberry, raspberry, apple, etc.), accompanied by potatoes sautéed in duck fat and steamed green beans.

Recipe developed by Nicolas Vallée, professional chef

Accompagnement

Dry ginger seasoning

• 30 ml (2 tablespoons) packed brown sugar
• 23 ml (1 1/2 tablespoons) sea salt
• 15 ml (1 tablespoon) ground ginger
• 10 ml (2 teaspoons) granulated garlic
• 5 ml (1 teaspoon) curry powder
• 5 ml (1 teaspoon) ground white peppercorns (preferably Kampot)
• 5 ml (1 teaspoon) dry mustard powder

In a small bowl, mix all ingredients together with your fingers or a small fork, making sure to thoroughly mash any small lumps of brown sugar. Use this dry seasoning to flavour poultry and white meats before grilling.