Duck Confit in Maple Water Aspic

Duck / Recipes with Maple Syrup / Starters

Recipe — Duck Confit in Maple Water Aspic
Preparation Time:
Cooking Time:
Cooling Time:
4 portions
Metric Imperial


  • 2 envelopes plain gelatin
  • 1/2 cup water
  • 3 cups Maple water
  • 1 cup frozen mixed vegetables (diced)
  • Salt and freshly ground pepper, to taste
  • 2 confit duck legs without the skin, meat removed from bones and shredded
  • 1 1 cm (1/2 in) slice ham, cut in strips


  1. Oil a 20×10-cm (8×4-in) terrine or bread pan. Set aside.
  2. In a bowl, sprinkle gelatin over water and let soften 5 minutes.
  3. Heat maple water in a saucepan. Add gelatin and heat until gelatin dissolves.
  4. In the terrine, combine vegetables, salt, pepper, duck and ham. Add maple water. Chill about 8 hours.
  5. Unmould and slice with a very sharp knife dipped in hot water.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.