Roasted Lac Brome Duck with Maple Caramelized Pears

lac Brom DuckAfter sampling a Lac Brome Duck Pot Pie a few months ago, (fantastic!) we decided to visit the farm in Knowlton, Quebec when visiting the Eastern Townships not long ago.

The store is a simple trailer, parked outside a large industrial-looking building.  It was a bit disappointing – I was expecting something more picturesque, like a duck pond, some split rail fences and some happy ducks waddling around – but I got over my disappointment once I went in the store.

The store was packed with duck products of all descriptions – frozen, fresh, in jars, mountains of fois gras – as well as stacks of that wonderful duck pie in the freezer.

We picked up a frozen 5-pound duck, then adapted this recipe from the Canards du Lac Brome website.

Roasted Lac Brome Duck with Maple Caramelized Pears


  • 1 Lac Brome duck, approx. 5 lbs
  • 4-5 pears, peeled, cored and quartered
  • 2 tbsp. butter
  • 20-30 pearl onions (two 175-gram packages)
  • ¼ cup pure maple syrup
  • 1 tbsp. sugar
  • Salt and pepper to taste



Preheat oven to 350°F

Cut an X at the root of each onion and drop them a pot of boiling water for 1-2 minutes. Drain, then pour the onions into a bowl of cold water to cool, then cut the roots off and slip the onion out of its outer skin.

Remove giblets from cavity, rinse duck under cold water, sponge dry and set aside.

Peel, core and quarter 4-5pears. Fill the cavity of the duck with half the pears and put the rest in a bowl.

Squeeze half a lemon over the pears in the bowl (to stop them from turning brown), then toss the pears with maple syrup and sugar until evenly coated. Set aside.

Melt the butter in a large roasting pan with a lid (a Creuset pot is ideal). Sear the stuffed duck on all sides over medium-high heat. Salt and pepper the duck to taste, then sprinkle pearl onions around the duck, then cover the pan and bake for 2 hours.

Drain the excess fat from the roasting pan, then place the maple-glazed pears in the pan around the duck.

Continue cooking, uncovered, for 30 minutes or until the internal temperature reaches 82°C (180°F).

Remove from oven and let rest for 15 minutes before serving.

Serve with mashed potatoes, green vegetables, or wild rice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s