Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables

Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables
  • 4 servings
  • 0:35 Preparation
  • 3:00 Cooking
  • 3:35 Total Time


Add all
  • 4

    duck legs

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    maple syrup

  • 1

    red onion, sliced very thin

  • 2

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    grated fresh ginger

  • 1

    of thyme

  • 1/2 cups
    (125 mL)

    ice cider

  • 1/2 cup
    (125 mL)

    duck or veal stock

  • Salt and pepper to taste

  • 8

    baby potatoes

  • 4

    small carrots

  • 1

    small rutabaga, julienned

  • 1

    fennel bulb, quartered

  • 0.500

    small cabbage, quartered

  • 12

    pearl onions

  • 1

    red pepper, in thin strips


In a large pan, brown duck legs in oil and maple syrup, approximately 10 minutes.

Add onion, garlic, ginger and thyme.

Pour 1/2 cup (125 mL) ice cider into the pan, cover and cook until meat pulls away from the bones, approximately 1 hour and 50 minutes.

Vegetable Garland

An hour before the end of the cooking time, add potatoes, carrots, rutabaga, fennel and 1 cup (250 mL) ice cider.

Cook 10 minutes, then add cabbage, onions and red pepper and cook another 50 minutes.

Adjust seasoning during cooking.

Arrange vegetables in a garland on a serving platter and lay duck legs on top.

Garnish with apple wedges, thinly sliced and fanned out. Serve.

Source: Canards du Lac Brome

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007