Canard entier du Québec
Nowadays, duck is best known for its magret or its leg confit, and yet it is only since the 1960’s that preparing duck in cuts became popular. Cooking a duck on its bones allows the meat to keep its juices and gives it an even tastier flavour. While you can request a specific cut for a modern approach, we also offer you the possibility to honour your ancestors' cuisine. Lacquered, roasted in the oven or over a wood fire, a whole duck is the ideal piece to accentuate large gatherings and show your cooking skills 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.
- Servir et déguster.