Make this: Café Boulud's hibiscus- & honey-glazed duck

Name: Make this: Café Boulud's hibiscus- & honey-glazed duck
Yield: Serves 4
Ingredients: 1 whole duck2 Ontario peaches1 bunch broccoli rabe2 salsify roots450 g hibiscus-infused honeyDuck jusSalt, to taste

Made with locally-sourced honey and Ontario peaches, this hibiscus- and honey-glazed duck recipe from Café Boulud marries savoury and sweet for a delicious main event.

Published: Tuesday 8th December 2020

Dinner

Serves 4

Preparation time 10 minutes

Cooking time 30 minutes

“This whole duck recipe is rooted in French tradition and is best enjoyed gathered around the festive dinner table.

At Café Boulud, we always run a version of this, but the accompaniments are seasonally inspired. For this dish, Canadian products were utilized where possible, including the hibiscus-infused honey used to baste the duck towards the end of the cooking process, which is sourced from a local vineyard.”

– Nicholas Trosien, Café Boulud

Ingredients

1 whole duck
2 Ontario peaches
1 bunch broccoli rabe
2 salsify roots
450 g hibiscus-infused honey
Duck jus
Salt, to taste

Method

Air-dry the whole duck in the refrigerator for 1 week to 10 days.
Generously season the duck all over with salt.
Place the duck on a rotisserie spit and cook on medium heat for approximately 20 minutes.
Baste the duck with the hibiscus-infused honey and allow this to caramelize, basting it regularly.
Remove the breast from the carcass and allow it to rest.
Continue cooking the legs in the oven at 375 F until fully cooked.
Slice the peaches into wedges and cook them on the grill to get a little smoky flavour. Season with salt.
Grill the broccoli rabe and salsify roots until charred and tender.
Slice the duck breast and serve with the grilled vegetables and peaches.
Serve the duck legs on the side with the duck jus.