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Maple glazed demi-sel duck

Maple glazed demi-sel duck

Brining the duck makes it deeply tender- in addition to improving the flavour, it also prevents the meat from drying during cooking.


  • 1 whole duck
  • 8 cups water
  • ½ cup salt
  • ⅔ cup sugar
  • 3 Tbsp brining spices
  • ½ cup maple syrup or honey
  • 2 Tbsp soy sauce
  • 1 vinegar of your choice


  1. 1

    Pour the water, salt, sugar, and spices in a pot. Boil for 10 minutes. Let cool.

  2. 2

    Wash the duck well in water. Place in a container just large enough to hold the duck and the water. Pour the brine over the duck and refrigerate for 12 hours.

  3. 3

    Remove the duck from the fridge and put on a plate. Refrigerate for 12 to 24 hours, uncovered, so the skin dries.

  4. 4

    Throw away the brine but reserve 2 Tbsp of the spices.

  5. 5

    Heat the oven to 375°F. Put the duck on a roasting pan and cook for 1 hour 15 minutes.

  6. 6

    Meanwhile, pour the maple syrup, soy sauce, vinegar and reserved spices in a small pot and boil for 2 minutes (careful, it may boil over).

  7. 7

    After an hour and fifteen minutes of cooking, brush the duck with the glaze. Roast for another 10 minutes.

  8. 8

    Remove from the oven and rest for 15 minutes before serving.