Maple-Lacquered Duck Legs with Mint Salad Recipe
Maple-Lacquered Duck Legs with Mint Salad
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

An original recipe from Bunteen of L’Apsara Restaurant in Quebec City, presented by his friend Mario Martel.

The Apsara dressing is a creation of Chef Mouy Youk Thau.

The combination of hot and cold, paired with the flavour of the mint salad, gives the whole dish a wonderfully exotic taste.

The duck legs can be made into confit in advance and kept for several days in the refrigerator.

As a garnish, I’ve added some quartered ground cherries (physalis) and incorporated some orange zest into the sauce.
  - Mario Martel

Ingredients for 4 servings
- 6 confit Duck legs
- 125 ml (1/2 cup) Maple Syrup
- 125 ml (1/2 cup) orange juice
- 60 ml (1/4 cup) butter
Asian maple sauce
- Cooking juices
- 125 ml (1/2 cup) veal or duck stock
- 60 ml (1/4 cup) balsamic vinegar
Mint salad
- Mesclun
- A few chopped Mint leaves
- A few chopped lemon balm leaves
- 2 tbsp. sugar
- 60 ml (1/4 cup) lemon juice
- 60 ml (1/4 cup) fish sauce (nuoc nam)
- 1 small clove of garlic, minced
- 1 hot chili, finely chopped
  1. In an ovenproof skillet, brown the duck legs, skin side down, in the maple syrup and butter for about 15 minutes over low heat; turn;
  2. add the orange juice and place into a 150° C (300° F) oven for about 10 minutes, basting often with the cooking juices;
  3. remove the legs from the skillet;
  4. deglaze by adding the balsamic vinegar and veal or duck stock to the cooking juices;
  5. reduce until it reaches the desired consistency; strain.


  1. toss together the various leaves for the salad; arrange in tall bouquets on plates;
  2. place the duck leg on top;
  3. spoon the maple sauce over the duck and the Apsara dressing over the greens.


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