2 medium onions
3 McIntosh apples
75 ml (1/3 cup) grated fresh ginger
75 ml (1/3 cup) maple syrup
15 ml (1 tablespoon) each of salt and coarse ground black pepper
1 L (4 cups) of Brome Lake duck broth or water
30 ml (2 tablespoons) cornstarch
Salt and pepper to taste
Preheat oven to 150ºC (300ºF).
Remove giblets from duck. Cut onions and apples into chunks.
Mix with the ginger, maple syrup, salt and pepper. Stuff the duck
with this mixture. Place in a roasting pan and add the broth.
Roast uncovered for about 2 1/2 hours. Baste frequently
with the pan juices and add water if necessary.
Remove the cooked duck from the pan and set aside.
Skim the fat off the pan juices. Mix the cornstarch with
a little water until smooth. Pour into a saucepan.
Heat, stirring in the pan juices. Mix until smooth,
add salt and pepper to taste. Present roasted duck
on a serving platter and serve the sauce in a sauce boat.
Serves: 4
Chef: Jean-Pierre Gouin, Executive Chef
Le Cellier du Roi, The Royal Bromont
