How to make Café Boulud’s hibiscus and honey glazed duck

With Thanksgiving around the corner, Café  Boulud’s chef de cuisine Nicholas Trosien shares the recipe for one of his favourite dishes featured on the Yorkville restaurant‘s new fall menu.

 “It’s during these festive times that we give thanks and celebrate by way of fantastic food. This particular recipe rooted in French tradition is a great fall-inspired dish that can be best enjoyed as an alternative to traditional turkey,” says Trosien. “Here at Café Boulud, we always run a version of this dish, however, we change the accompaniments with the season. We try to utilize Canadian products where possible, including fresh Ontario peaches and hibiscus infused honey from a local vineyard.”

Ingredients

• 1 whole duck
• 2 Ontario peaches
• 1 bunch broccoli rabe
• 2 pieces salsify root
• 450g hibiscus infused honey
• duck jus
• salt to taste

“There are a few factors when making a great whole duck,” explains Trosien. “Air drying the duck in the refrigerator for approximately one week or more can help achieve a properly rendered duck with crispy skin. Additionally, at Café Boulud, we baste our whole duck towards the end of the cooking process with hibiscus infused honey, made with rosewood honey from a local vineyard. The final factor that makes this duck so delicious is our Rotisol rotisserie, which ensures that the duck is kept moist and evenly cooked.”

Method

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