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.
Ingredients
- 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
Method
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1
Pour the water, salt, sugar, and spices in a pot. Boil for 10 minutes. Let cool.
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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
Remove the duck from the fridge and put on a plate. Refrigerate for 12 to 24 hours, uncovered, so the skin dries.
-
4
Throw away the brine but reserve 2 Tbsp of the spices.
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5
Heat the oven to 375°F. Put the duck on a roasting pan and cook for 1 hour 15 minutes.
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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).
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7
After an hour and fifteen minutes of cooking, brush the duck with the glaze. Roast for another 10 minutes.
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8
Remove from the oven and rest for 15 minutes before serving.
