Duck the Halls! Enjoy Ontario duck this holiday season
This season, skip those same-old serves and start a new tradition by bringing duck to the dining table — it's a versatile, healthy protein that adds romance and charm to the holidays.
The holidays call for something special. It's the one time of year when we can all get lost in the magic of miracles, the joy of giving and the spirit of coming together over delicious food and drink.
Hosting season is the perfect opportunity to show love by preparing a special dish and starting a new tradition, instead of serving the same old tried and tired proteins that have become caricatures of the season.
Visit Ontario’s only farm-fresh duck store
Just north of the city you’ll find a one-of-a-kind store with a wide variety of duck products. From whole ducks and smoked breasts to duck skewers, confit legs and spring rolls, you will find a unique duck collection not found in other retail stores. They complement their products with a great selection of sauces, mustards, compotes and Ontario cheese. For a special gift, check out the selection of duck down duvets and pillows harvested from their own flocks. Visit the store or ask for the King Cole brand wherever the best of local is sold or served.
There's a certain historical charm and romance that comes with dining on duck during the holidays. Its rich taste, juicy texture and serving size offer a quality over quantity approach to meals. A beautifully roasted duck serves three to four, perfectly portioned for an intimate feast with close family or friends.
It doesn't have to just be saved for the main event though — duck is a versatile, healthy protein that shines in salads, appetizers and holiday brunch. Duck fat can also impart its rich, savoury flavour to side dishes like potatoes, or help create a tender, flaky texture in baked goods.
Try out one of the delicious duck recipes below this holiday season — you won't want to go back.
Duck School at the Farm
If you're interested in trying duck, but are looking for a little more guidance, Duck School brings in a guest chef once a month to offer a night of learning served alongside a delicious three-course meal, complete with wine pairings and a goodie bag at the end, all for $85 per person. A gift card for the experience also makes for a great present for any aspiring home cooks this holiday season.
In a large non-stick skillet, cook the onion in butter over medium heat until softened, about 5 minutes. Add brown sugar, balsamic and ground pepper, and cook, stirring often, until caramelized, about 10 min. Set aside.
Meanwhile, in another skillet, cook duck breast over medium heat, skin side down, until crisped, about 5–6 min. Cool slightly, then thinly slice.
Gently unfold pastry sheet and place on a lightly flour-dusted work surface. Roll pastry to a 10 x 12-inch rectangle. Cut in half lengthwise to make two 5 x 12-inch rectangles.
Transfer both to a parchment lined baking sheet.
Using a small knife, score a 6-inch border (do not cut through) around the inside edges of each rectangle. Whisk egg yolk with 1 tsp water and brush a little along the borders.
Spread half of the onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices of duck and pear.
Sprinkle with cheese and rosemary.
Bake at 400 F for about 25 minutes or until pastry is browned.
Cut into slices to serve.
Port Cherry Roast Duck
Cherries and port add subtle sweetness, and make the skin extra crispy in this easy to prepare, show-stopping main course.
Trim excess skin from duck, remove giblets and reserve for other use. Using a fork, carefully piece skin all over. Place duck on the rack of a roasting pan, and set aside.
In small saucepan, heat oil over medium heat and cook chopped shallot and garlic for about 6 minutes, or until soft. Add port and bring to boil.
Reduce heat and simmer for about 15 minutes, or until reduced by half.
Preheat the oven to 325 F.
Sprinkle the duck with salt, inside cavity and on skin. Place sage leaves and shallot halves into duck cavity. Use ½ cup of port mixture and brush over duck. Add cherries into the remaining port mixture, set aside.
Place duck in the centre of the oven and roast for about 3 hours or until skin is crisp and golden brown; leg should move freely. Let stand for 10 minutes before cutting.
Reheat port and cherries and serve with duck. To serve, cut the duck into quarters (do not carve it).
Tip: Place reserved duck skin and fat in a saucepan and slowly render the fat over medium-low heat until skin is crispy. Remove skin and use as a salad topping; use duck-fat to stir-fry vegetables or for home-fried potatoes.
