- 1 duck crown (ideally from St. Bride’s or of good quality)
- 100ml pure maple syrup (preferably amber syrup for its rich taste)
- 30ml maple vinegar
- 20g five spice
- 1 orange
- 100g bulgur wheat
- 100g quinoa
- 2 spears of tender-stem broccoli
- 100g hen of the woods mushrooms
- Fresh thyme
- 50ml olive oil
- Prep the duck on the crown by removing the legs and innards.
- Wash lightly and pat dry.
- Leave uncovered in the refrigerator for 24–48 hours to dry the skin.
- Score the skin lightly.
- Preheat the oven to 200°C.
- Heat a heavy-based oven-proof pan on medium heat and sear the duck skin-side down for about 15 minutes.
- Render the fat and create a nice even colour.
- Drain the fat from the pan.
- Rest the duck on its back and stuff with fresh herbs.
- Place the duck in the oven, turn down the temperature to 70°C and cook for 10–12 minutes until the duck is cooked pink.
- Rest for 10 minutes to allow the steam to evaporate.
- Boil the maple syrup and add the maple vinegar and five spice.
- Brush liberally over the rested duck.
- Grate the orange zest over the glazed duck.
- Carve the duck breast off the crown and slice.
- Cook the grains separately as instructed on the pack.
- Blanch the broccoli and slice thinly.
- Tear the hen of the woods mushrooms into chunks.
- Sauté the mushrooms in a little butter with some salt. Once cooked, set aside.
- Fillet the zested orange and cut into chunks.
- Reserve the juice from the remainder of the orange.
- Mix all the ingredients for the salad and season with salt, orange juice and olive oil.
Chef’s tip: If you can’t get a hold of a whole duck, use two duck breasts and cook for a shorter time.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
Hundreds of Delicious Recipes
Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.