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Maple-glazed duck with wild grapes and balsam fir
Preparation
10 min
Cooking time
25 min
Servings
4
Ingredients
Duck:
- 1 whole duck (or duck crowns)
- Salt
Basting sauce:
- 250 ml (1 c.) maple syrup
- 250 ml (1 c.) wild grape juice (or blackcurrant juice)
- 15 ml (1 tbsp.) balsam fir powder
- A generous pinch of salt
- 1 garlic clove, chopped
- 1/2 onion, finely chopped
Preparation
Duck:
- Season the duck generously (inside and out) with salt.
- Preheat the BBQ to 375°F (190°C) and light only one burner for indirect grilling.
Sauce:
- In a small saucepan on high heat, mix all the basting sauce ingredients.
- Bring to a boil.
- Remove from the heat.
- Set the duck on the grill over the unlit burner, breast side up.
- Close the lid.
- Generously baste every 10 minutes for approximately 1.5 hours, or until a thermometer inserted in the center of the breast indicates an internal temperature of 125°F (52°C).
Note:
You may can roast the whole duck in the oven at 375°F (190°C), breast side up, then follow the same instructions in step 4. If possible, use a convection oven.
- Once it's done cooking, allow the duck to rest at least 10 minutes before carving.
Chef’s note:
Accompany this delicious glazed duck with mashed potatoes or squash and roasted vegetables.
Suggestion: serve the breasts and set aside the legs to make duck confit!
