- 1 [5-pound / 2.2-kg] young duck
- 2 medium-size onions
- 3 McIntosh apples
- 1/3 cup [80 mL] freshly grated ginger
- 1/3 cup [80 mL] maple syrup
- 1 tablespoon [15 mL] salt
- 1 tablespoon [15 mL] freshly ground black pepper
- 4 cups [1 L] duck broth or water
- Salt and pepper, to taste
- Water
- Cornstarch or brown gravy thickener
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- Preheat oven to 300°F [150°C].
- Remove giblets from inside of duck.
- Cut onions and apples into large pieces; mix together with grated ginger, maple syrup and salt.
- Stuff inside of duck with onions/apples mixture.
- Arrange duck onto a wire rack, into a roasting pan.
- Sprinkle with black pepper and salt.
- Pour in duck broth or water.
- Roast, uncovered, for 2 1/2 hours, basting often with cooking juices.
- If needed, pour in some water so that juices do not dry out.
- Remove duck from roasting pan.
- Remove excess grease from broth.
- To serve, slightly thicken broth with cornstarch or brown gravy thickener.
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