Maple-Lacquered Duck Magrets with Meat Juices and Oyster Mushrooms

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Recipe — Maple-Lacquered Duck Magrets with Meat Juices and Oyster Mushrooms
4 portions
Metric Imperial


Maple Lacquer

  • 1 cup maple taffy
  • 2 tablespoons rice vinegar (or cider vinegar)
  • 2 tablespoons Val Ambré maple aperitif (Pineau des Charentes style maple fortified wine)
  • 1 tablespoon cracked black pepper
  • 1 tablespoon fresh ginger, grated
  • Put the lacquer ingredients in a pan, bring to the boil and keep warm.


  • 1 fattened duck (bone-in duck supremes, sometimes called ‘coffre’) or 2 large duck magrets
  • 10 oz mirepoix (equal parts celery, carrot, onion and leek, diced)
  • 2 sprigs of fresh thyme
  • 1 sprig of savory
  • 1 sprig of fresh rosemary
  • 1 head of garlic, cut horizontally
  • 1/2 cup Val Ambré maple aperitif
  • Salt and freshly ground pepper, to taste
  • Red wine sauce with maple and oyster mushrooms
  • The mirepoix and reserved meat juices
  • 4 teaspoons red wine vinegar
  • 1 1/4 cup dry red wine
  • 1/4 cup maple syrup (preferably Very Dark for its strong taste)
  • 1 1/4 cup duck stock
  • 2 oz lardons (pork belly)
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 8 large oyster mushrooms, sliced
  • Salt and freshly ground pepper, to taste


  1. In a heavy-bottomed frying pan, gently colour the duck supremes without adding any fat. Set aside.
  2. In the same frying pan, sweat the mirepoix for several minutes.
  3. Add the fresh herbs, garlic, reserved supremes (place them near the top) and flambé with the Val Ambré. Season.
  4. Brush the duck generously with the reserved lacquer and bake at 400 ˚F (220 ˚C). Continue to brush every 10 minutes for about 25 minutes (the skin should be golden brown and the meat not overcooked).
  5. Leave to rest for 5 minutes before slicing. This step lets the meat relax.
  6. While the meat is resting, return the mirepoix and the meat juices to the heat, add the vinegar, red wine and maple syrup. Reduce by half. Add the duck stock. Simmer for 10 minutes and then strain the sauce.
  7. In a small pan, brown the lardons in the butter until crispy. Add the shallot, garlic and oyster mushrooms. Season, then add the strained sauce. Gently reduce until the desired consistency.
  8. Carefully remove the duck breasts, slice against the grain and serve with the sauce while still very hot.

Chef’s suggestion: You can also serve this maple-lacquered duck with roasted parsnips and wild mushrooms sautéed in butter.

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.