START RECIPE 4 WEEKS BEFORE SERVING IT
Yields 10 to 12 servings
2 duck magrets, about 454 g (1 lb.) each
Coarse sea salt as needed
to cover the magrets
30 ml (2 tablespoons) fresh rosemary, chopped
60 ml (1/4 cup) maple sugar
60 ml (1/4 cup) cracked pepper
5 ml (1 teaspoon) ground ginger
5 ml (1 teaspoon) paprika
Pinch of cayenne
Heat a large skillet over medium heat. Lay the duck magrets skin side down and sear for 5 minutes. Remove from the heat and let stand 10 minutes. Pour half of the coarse salt into an airtight container. Lay the first magret skin side down on the salt, then lay the second magret on top of the first piece, meat to meat. Cover with the rest of the salt. Seal the container and refrigerate for 24 hours. Rinse and dry the magrets thoroughly to remove the salt. In a bowl, combine the remaining ingredients. Season the meat side of the magrets with the spice mixture. Press the magrets meat against meat and lay them on a clean kitchen towel. Roll tightly and tie with string. Place in the refrigerator for at least 3 to 4 weeks before serving.
When it is time to serve the cured duck, scrape off any excess seasoning with a fork. Thinly slice the duck and sprinkle with maple sugar to enhance its flavour. Serve with melon slices, fresh (or dried) figs poached in Port or slices of pear or another fruit.
Will keep in the refrigerator for one month, if unsliced and wrapped in plastic.
Thinly slice the duck and sprinkle with maple sugar to enhance its flavour.
Source: Quebec’s maple syrup producers