Duck with Maple-Bourbon Sauce
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
238 kcal
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Course
Main Course
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Cuisine
American
Duck with Maple-Bourbon Sauce
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You need to roast a duck for this recipe, and there are lots of ways to do it. Here is how to fast roast a duck, and here's how to slow-roast a duck. Since I used a wild duck, I will repeat the fast-roasting technique below. I serve this with fresh mushrooms and mashed or smashed potatoes.
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Ingredients
DUCK
- 2 wild ducks, such as mallards, pintail, canvasbacks, gadwall or redheads
- Olive oil to coat ducks
- salt
MAPLE-BOURBON SAUCE
- Pan drippings from the duck, about 3 tablespoons
- 3 tablespoons flour
- 1/3 cup bourbon or whisky
- 1/2 cup duck stock, beef stock or water
- 2 tablespoons maple syrup
- 1/2 teaspoon Tabasco sauce or other hot sauce
- 1 to 2 tablespoons heavy cream
- salt and black pepper to taste
Instructions
- Take the ducks out of the fridge and coat them with olive oil. Salt them well inside and out. Let them come towards room temperature for 30 minutes. Preheat the oven to 450°F.
- When the oven is ready, put the ducks breast side up in a cast-iron frying pan or other heavy, oven-proof pan. Make sure they do not touch each other. Roast until the breast meat hits about 135°F to 140°F, about 18 to 22 minutes. Remove the ducks from the oven and carve off the breasts. Set them skin side up on a cutting board. Return the ducks to the oven so you can cook the legs another 5 minutes.
- Take the ducks out of the oven again. Move the ducks to the cutting board and put the pan on the stovetop. Turn the heat to medium-high and crisp up the skin on the breasts. This should take about 2 to 4 minutes. Watch out for the pan handle -- it will be very hot! Once the breast skin is crisp, move it to the cutting board skin side up.
MAPLE BOURBON SAUCE
- You want 3 tablespoons of duck fat left in the pan. Spoon out extra or add some butter if you are short. Add the flour and mix well. Turn the heat to medium and cook the flour for 5 minutes, stirring often.
- Add the bourbon. The roux will seize up, so be ready with the stock or water. Add it, stirring all the while, to combine. Bring to a gentle simmer. Pour in the maple syrup, Tabasco, and add salt and black pepper to taste. Simmer for for a minute or two. If the gravy has the right consistency, you are ready to add the cream. If it is too thick, add more stock. If it is too thin, let it boil down a bit. Once it is the consistency of Thanksgiving gravy, add the cream and cook 1 minute.
- Carve the ducks and give everyone some breast meat and legs. Serve with mashed potatoes, pouring the gravy over everything.
Notes
- Once made, the gravy will keep for a few days in the fridge, although it will set up solid when cold. It'll liquefy once you reheat it.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
11g
(4%)
Protein
24g
(48%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
87mg
(29%)
Sodium
101mg
(4%)
Potassium
351mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
60IU
(1%)
Vitamin C
8mg
(9%)
Calcium
14mg
(1%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 101mg | 4% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 14mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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