Maple-Glazed Sonoma Duck

Staff Writer
Maple-Glazed Sonoma Duck
Dry Creek Kitchen

Chef Valette represents his Sonoma, Calif., home with this elegant duck dish, glazed in a maple syrup and champagne vinegar reduction so that it’s sweet and savory.

8
Servings
1039
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 preserved lemon, seeded and chopped fine
  • 1 shallot, minced
  • 1 bunch chives, sliced very thin
  • 3 Ounces extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 whole duck, cleaned and tied
  • 1/4 Cup maple syrup
  • 1 bunch thyme
  • 1 Pound fresh chestnuts, peeled and diced into fourths
  • 1 red curry squash, peeled and diced into 1/2-inch cubes
  • 1/2 Cup currants
  • 1/4 Cup champagne vinegar
  • 1 Tablespoon sugar
  • 4 Ounces butter

Directions

For the preserved lemon relish, add the preserved lemon, 1/2 the chopped shallots, and 1/2 of the chives into a small bowl with 2 ounces of the olive oil and mix together. Season with salt and pepper to taste. 

Preheat the oven to 325 degrees.

Rub the duck all over with 1 teaspoon of olive oil and season with salt and pepper to taste. Place the bunch of thyme inside the cavity and season with salt and pepper. In a large sauté pan sear the duck until golden brown, about 5 minutes, then place on a roasting rack. With a pastry brush, "paint" the duck with the maple syrup. Cook the duck in the oven until it reaches an internal temperature of 145 degrees. While the duck is roasting, start prepping the remaining items. Once the duck is roasted, hold in a warm area.

For the squash gastrique place the squash in a medium size pot with the sugar and vinegar, cover with water and add seasonings. Simmer for 15 minutes or until the squash is tender. Remove from the water and purée using some of the pickling liquid, the purée should be thick, not too thin. Reserve warm.

In a large sauté pan over medium heat add the butter, remaining shallots, and chestnuts. Season with salt and pepper and sauté until golden brown; add the currents and cook for another 2 minutes. Adjust seasoning and add the remaining chives. Reserve warm.

Now that all the components are done and the duck is roasted begin by carving the duck. Remove the thigh and breast; slice each into 4-5 pieces. On a large pre-heated plate make a "swoosh" of the squash gastrique then place a scoop of the chestnut compote in the center. Arrange the duck breast and thighs around the compote, repeat for the remaining dishes. Last step is to drizzle the preserved lemon vinaigrette around the plate and on the duck and serve. 

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
85g
100%
Sugar
14g
N/A
Saturated Fat
30g
100%
Cholesterol
151mg
50%
Protein
21g
41%
Carbs
49g
16%
Vitamin A
195µg
22%
Vitamin B12
0.4µg
7%
Vitamin B6
0.7mg
32.7%
Vitamin C
42mg
70%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
21µg
27%
Calcium
86mg
9%
Fiber
2g
10%
Folate (food)
70µg
N/A
Folate equivalent (total)
70µg
17%
Iron
6mg
32%
Magnesium
72mg
18%
Monounsaturated
41g
N/A
Niacin (B3)
7mg
37%
Phosphorus
286mg
41%
Polyunsaturated
10g
N/A
Potassium
962mg
27%
Riboflavin (B2)
0.5mg
29.7%
Sodium
792mg
33%
Sugars, added
8g
N/A
Thiamin (B1)
0.5mg
33.4%
Trans
0.5g
N/A
Zinc
3mg
19%