Ontario Roast Pastured Muscovy Duck with Maple-Apple Glaze

Key Tips for a Tender, Juicy Duck:

• Score the skin: Lightly score the skin in a crosshatch pattern to help fat render and crisp the skin without drying the meat.
• Use low heat: Roasting at 325°F (163°C) gives the duck time to stay juicy while the fat slowly renders.
• Let it rest: After roasting, rest the duck for 10-15 minutes before carving to keep juices in the meat.
• Drain excess fat: Every 30 to 45 minutes, carefully pour off the fat from the pan (save fat for roasting veg later).

Step-by-Step:

1. Prep the Duck with Optional Dry Brine: The day before roasting (or at least a few hours ahead), pat the duck dry and rub it generously with salt. Then place it uncovered in the fridge to help dry the skin. This will help improve browning and crispiness.
2. Stuff and Season: Preheat the oven to 325°F (163°C). While the oven is warming up, season the inside and outside of the duck with pepper and a bit more salt if needed. Stuff the cavity with apple, onion, garlic, herbs, and citrus zest. Then gently score the breast and thigh skin with a sharp knife.
3. Roast the Duck: Set the duck breast-side up on a rack in a roasting pan. Roast uncovered for 2 to 2½ hours, or until your thermometer reads 165°F (74°C) in the thickest part of the thigh. You can baste the bird with the pan juices here and there, and take the time to pour off the rendered fat as needed.
4. Glaze: In the final 15 to 20 minutes, brush the duck with maple-apple glaze every 5-7 minutes to build a rich, glossy finish. To make the glaze: combine all glaze ingredients in a small pot, bring to a simmer, and stir for 2-3 minutes.
5. Rest and Serve: Let the duck rest loosely tented with foil for 10 to 15 minutes. Once rested, carve and serve with roasted vegetables, wild rice, or fresh salad greens. Spoon some pan drippings over for extra richness!

Complementary Sides:

• Roasted Ontario root vegetables (carrots, parsnips, rutabaga)
• Wild rice or quinoa pilaf
• Simple green salad with citrus vinaigrette
• Steamed green beans or asparagus
• Lightly sautéed mushrooms with garlic

Frequently Asked Questions:

Is Muscovy duck hard to cook?

Not at all! While it may seem more gourmet, cooking Muscovy is surprisingly simple. Most of the process is hands-off, especially if roasting a whole duck.

Can I cook this recipe ahead of time?

Yes! While best fresh, roasted Muscovy duck holds up well. You can: – Dry-brine and prep the stuffing the night before – Roast earlier in the day, then gently reheat before serving – Use leftovers in wraps, sandwiches, grain bowls, or salads throughout the week

What do I do with the leftover duck fat?

Save it! Duck fat is a prized kitchen ingredient: – Use it to roast potatoes or root vegetables – Sauté mushrooms or greens in it – Store in a jar in the fridge (lasts for weeks) or freeze for longer storage

Can I scale this recipe up for a larger group?

Absolutely. A 3-5 lb Muscovy duck typically serves 3-4 people, but you can roast multiple ducks at once for a crowd. Just be sure your oven has enough room, and adjust cooking time slightly if needed.

Is this kid-friendly?

Yes, many kids enjoy Muscovy duck, especially when it’s served with a slightly sweet glaze, such as the maple–apple one in this recipe. The flavour is milder than that of other duck breeds and not overly gamey. Serving it with familiar sides, such as mashed potatoes, roasted vegetables, or rice, can help ease picky eaters into something new.

How long can I keep the leftovers in the fridge?

Leftover roasted duck will keep in the refrigerator for 3 to 4 days when stored in an airtight container. Be sure to cool the meat thoroughly before storing it in the fridge. You can reheat gently in the oven or enjoy cold in salads, wraps, or grain bowls. Pro tip: Keep any extra glaze or pan drippings as they’re great for drizzling over leftovers to add moisture and flavour!