Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Grilled beer can duck à l'orange https://www.metro.ca/userfiles/image/recipes/canard-orange-11697.jpg PT30M PT2H40M PT3H25M
Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Set aside with rest of orange, quartered.Remove excess fat from each end of the duck. Set aside. In a large 30 cm saucepan, bring chicken stock to a boil on high, covered. Add duck, breast-side up and cook. As soon as boiling resumes, remove duck from the saucepan using two large forks and allow it to cool. Dry with paper towel.Season the inside and outside of the duck generously with the ground spices, salt, pepper and garlic. Preheat the barbecue to high. Clean and scrape the grill.Place a small drip pan between the grill and the burners of the barbecue to catch any fat dripping. Pour beer into the tube of the vertical rotisserie, and then add the soda pop, concentrated orange juice and orange liqueur. Cut a few diagonal incisions into the duck skin, trying not to pierce the meat. Insert a strip of orange zest into each incision, under the skin.Slide the duck onto the tube of the rotisserie, cavity side down. Handle gently and ensure it is properly inserted. Pull forward gently on legs so the duck stands up. Place the duck standing up in the centre of the grill over the drip pan, and turn off the middle burner so the duck cooks over indirect heat.Set burners on low 190° C (375° F), and cook covered for approx. 90 minutes or until legs come off easily. (If the duck is browning too quickly, cover it with aluminum foil). Check and move the duck a few times during grilling to make sure it does not burn. Adjust temperature accordingly.Once cooked, remove duck and place on a plate. Baste with orange juice by squeezing orange quarters over the duck. Cover loosely with aluminum foil and let stand for 15 minutes before cutting. Note: If using a beer can, use an empty 500 ml can. Pour the beer into the can, and then add the soda pop, concentrated orange juice and orange liqueur. Punch two additional holes on the top of the can and continue with the recipe. When using a beer can, it is important that the duck stand up and not fall on its side.Source: Metro
4
0 0 0 0
1 large seedless orange 1 2,5 kg (5 1/2 lbs) brome lake duck 5-6 cups (1,2-1,4 L) chicken stock 1/2 cup (125 ml) beer 1 vertical rotisseri or empty 500 ml beer can 1/3-1/2 can (200 ml) orange soda 3 tablespoons (45 ml) frozen concentrated orange juice, thawed 2 tablespoons (30 ml) orange liqueur (grand Marnier, triple Sec,etc.) ground garlic, ground or fresh ginger, ground black pepper, fine salt and ground cumin to taste
Grilled beer can duck à l'orange

Grilled beer can duck à l'orange

Rate this recipe
0 Vote
4
Main course
0:30
Preparation
2:40
COOKING
3:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    large seedless orange
  • 1
    2,5 kg (5 1/2 lbs) brome lake duck
  • 5-6 cups
    (1,2-1,4 L)
    chicken stock
  • 1/2 cup
    (125 ml)
    beer
  • 1
    vertical rotisseri or empty 500 ml beer can
  • 1/3-1/2 can
    (200 ml)
    orange soda
  • 3 tablespoons
    (45 ml)
    frozen concentrated orange juice, thawed
  • 2 tablespoons
    (30 ml)
    orange liqueur (grand Marnier, triple Sec,etc.)

  • ground garlic, ground or fresh ginger, ground black pepper,

  • fine salt and ground cumin to taste
Imprimer ma sélection

Preparation

Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Set aside with rest of orange, quartered.

Remove excess fat from each end of the duck. Set aside. In a large 30 cm saucepan, bring chicken stock to a boil on high, covered. Add duck, breast-side up and cook. As soon as boiling resumes, remove duck from the saucepan using two large forks and allow it to cool. Dry with paper towel.

Season the inside and outside of the duck generously with the ground spices, salt, pepper and garlic. Preheat the barbecue to high. Clean and scrape the grill.

Place a small drip pan between the grill and the burners of the barbecue to catch any fat dripping. Pour beer into the tube of the vertical rotisserie, and then add the soda pop, concentrated orange juice and orange liqueur. Cut a few diagonal incisions into the duck skin, trying not to pierce the meat. Insert a strip of orange zest into each incision, under the skin.

Slide the duck onto the tube of the rotisserie, cavity side down. Handle gently and ensure it is properly inserted. Pull forward gently on legs so the duck stands up. Place the duck standing up in the centre of the grill over the drip pan, and turn off the middle burner so the duck cooks over indirect heat.

Set burners on low 190° C (375° F), and cook covered for approx. 90 minutes or until legs come off easily. (If the duck is browning too quickly, cover it with aluminum foil). Check and move the duck a few times during grilling to make sure it does not burn. Adjust temperature accordingly.

Once cooked, remove duck and place on a plate. Baste with orange juice by squeezing orange quarters over the duck. Cover loosely with aluminum foil and let stand for 15 minutes before cutting. Note: If using a beer can, use an empty 500 ml can. Pour the beer into the can, and then add the soda pop, concentrated orange juice and orange liqueur. Punch two additional holes on the top of the can and continue with the recipe. When using a beer can, it is important that the duck stand up and not fall on its side.

Source: Metro

Source : Canards du Lac Brome

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.