Quebec Autumn Roast Duck
Experience the taste of Quebec’s autumn with this roast duck from Knowlton, a charming village in the Town of Brome Lake in southern Quebec. Infused with Eastern spices and coated in a sweet honey-vinegar glaze, the duck roasts to a crispy, golden perfection. This healthy, homemade fusion dish brings together the comforting flavors of Quebec fall cuisine and the aromatic depth of Asian cooking traditions.
The Taste of Autumn Joy @ Montreal
11/3/2025
Servings: 6 Portions
INGREDIENTS
1 whole duck (about 2.5 kg)
1 green onion, cut into 3 cm pieces
7–8 slices of fresh ginger
3–4 star anise pods
1 tablespoon Chinese peppercorns (Sichuan pepper)
1 cinnamon stick, broken into pieces
1 tablespoon salt (half for rub, half for marinade)
1/2 teaspoon five-spice powder
1.5 tablespoon rice wine
1.5 tablespoon soy sauce
2 tablespoon honey
2 tablespoon vinegar
INSTRUCTIONS
Prepare the duck: Clean and pat dry.
Blanch: In a large pot of boiling water, blanch the duck for about 10 minutes, turning halfway. This helps tighten the skin and remove any gamey odor.
Season the inside: Combine half the salt with the five-spice powder and rub inside the cavity.
Marinate: Mix the remaining salt with green onion, ginger slices, star anise, Chinese peppercorns, cinnamon pieces, rice wine, and soy sauce. Rub this mixture all over the duck’s exterior.
Rest: Marinate for at least 2–3 hours, preferably overnight for deeper flavor.
Stuff: After marination, place the aromatics inside the duck cavity.
Preheat oven: Set to 350°F (180°C).
Glaze: Mix honey and vinegar, brush evenly over the duck.
Roast: Place on a rack in a roasting pan and roast for 30 minutes.
Re-glaze: Brush with more honey-vinegar mixture and roast another 30 minutes.
Final roast: Brush once more, raise the oven temperature to 390°F (200°C), and roast for an additional 30 minutes until the skin is crisp and caramelized.
Rest & serve: Let the duck rest for 10 minutes before slicing.
To serve:
Slice and enjoy the harmony of sweet honey, fragrant spices, and the tender richness of Quebec’s Lac-Brome duck, a true reflection of autumn’s warmth.