Parmesan-crusted duck with grilled pears from Christian Bégin
Prep Time
Cooking Mode
1 whole duck
30 mL (2 tbsp.) tbsp. Dijon mustard
250 mL (1 cup) cup grated Parmesan
60 mL (¼ cup) cup maple syrup
375 mL (1½ cup) cup chicken broth or veal stock
12-15 ratte potatoes (or baby potatoes)
2 pears, not too ripe
10 fresh sage leaves
to taste olive oil
to taste salt and pepper
1 whole duck
30 mL (2 tbsp.) tbsp. Dijon mustard
250 mL (1 cup) cup grated Parmesan
60 mL (¼ cup) cup maple syrup
375 mL (1½ cup) cup chicken broth or veal stock
12-15 ratte potatoes (or baby potatoes)
2 pears, not too ripe
10 fresh sage leaves
to taste olive oil
to taste salt and pepper
Directions
1Preheat the oven to 220°C (425°F).
2Let duck stand at room temperature for 30 minutes before putting it in the oven.
3Generously season duck with salt.
4Mix together the Dijon, Parmesan, and maple syrup in a bowl to make a paste. Season with pepper to taste.
5Cover duck with Parmesan mixture.
6Place duck in a rectangular ovenproof dish.
7Bake in oven for 15 minutes.
8Remove from oven and reduce temperature to 160°C (325°F).
9Return duck to oven to bake for 1 hour.
10Remove from oven, add chicken broth, and arrange potatoes around the duck.
11Bake for between 1 and 1½ hours at 150°C (300°F) until meat thermometer registers an internal temperature of 82°C (180°F).
12Baste duck with broth every 10 minutes.
13Turn the oven off and leave duck in the oven.
14Meanwhile, peel pears, cut them in half, remove core, and cut into 1-cm (½-in.) thick slices. Roughly chop the sage leaves.
15Add a little olive oil to a non-stick skillet over high heat, sauté pears with the sage until pears are golden, and season with salt and pepper. Cover and set aside.
16When ready to serve, place duck under the broiler for 2-3 minutes, remove from oven, and let stand for 5 minutes before carving.
17Top each serving of duck with grilled pears and sage and serve alongside potatoes topped with cooking juices.
18Serve with seasonal vegetables.
19If duck is frozen, be sure it's fully thawed before cooking.
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