CONNECT facebook twitter pintrest instagram e-newsletter

Slow-Roasted Maple Duck

From Our Kitchen

Preheat oven to 375°F.


1 5-6 lb. fresh duck
4 Tbsp. maple syrup
2 Tbsp. butter
2 Tbsp. shallots, minced
2 Tbsp. Worcestershire sauce
1 Tbsp. Dijon or whole grain mustard
1 tsp. thyme, chopped
salt and pepper


Season duck with salt and pepper. Place in a roasting pan and cook in the oven for 1 hour. While duck is in oven, make the glaze. Over low heat, melt the butter in a small saucepot. Add the shallots and cook for 2 minutes. Add the other ingredients and simmer for 5 minutes. Remove from heat. Lower oven to 325°F. Brush entire duck with glaze and cook for another 30 minutes, brushing every 10 minutes.

Serves 4