Whole Quebec duck

Whole duck from Quebec

The duck is mainly recognized today for its magret or confit leg, yet it is only since the 1960s that we have been working with duck in separate cuts. Cooking a duck on its breast helps the meat retain its juices and gives it an even more flavorful taste. That is why we offer you the chance to dive back into the kitchens of our ancestors. Glazed, roasted in the oven or over a wood fire, a whole duck is the ideal piece to enhance large gatherings and showcase your skills behind the stove to all your guests. 

All the ducks that we work with come from La Canardière farm. La Canardière is a family owned business that has been established in Quebec since 1988 and specializes in a traditional method of raising ducks exclusively on whole corn. Their know-how has been shared for several generations and makes La Canardiere’s ducks an exceptional product recognized by dozens of chefs across the country's top restaurants.

Cooking time: 2 hours at 350 ºF

- Preheat the oven to 350 ºF.
- Bring your duck up to temperature: take it out of the refrigerator and let it temper for at least 30 minutes before putting it in the oven. This will allow the meat to cook evenly.
- Season the duck with salt, pepper, bay leaves and juniper.
- Cover the legs and wings with aluminium foil or parchment paper.
- Place vegetables (carrots, oignon, and garlic) at the bottom of the roaster pan. Place your duck on top of the vegetables and cook covered for 1h30.
- Remove the foil from the legs and wings and finish cooking your duck for about 30 minutes or until the leg has an internal temperature of 82ºC.
- Remove from the oven and let rest for about 10 to 15 minutes.
- Serve and enjoy.

Quebec Duck

Rating :
Curing : jours
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Portion(s) : 5 to 6
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