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
Pour the water, salt, sugar, and spices in a pot. Boil for 10 minutes. Let cool.
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.
Remove the duck from the fridge and put on a plate. Refrigerate for 12 to 24 hours, uncovered, so the skin dries.
Throw away the brine but reserve 2 Tbsp of the spices.
Heat the oven to 375°F. Put the duck on a roasting pan and cook for 1 hour 15 minutes.
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).
After an hour and fifteen minutes of cooking, brush the duck with the glaze. Roast for another 10 minutes.
Remove from the oven and rest for 15 minutes before serving.