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Roast duck with rich maple-baked beans

Name: Roast duck with rich maple-baked beans
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 2kg whole duck; 2 tbsp sea salt flakes; 2 tbsp maple syrup; Small handful fresh flatleaf parsley, chopped; For the maple beans; Splash olive oil; 1 red onion, finely chopped; 1 carrot, finely chopped; 3 garlic cloves, crushed; 2 tbsp tomato purée; 2 x 400g tins haricot beans, drained and rinsed; 400g tin cherry tomatoes; 400ml vegetable stock; 2 tbsp maple syrup; 1 tbsp dijon mustard; Splash whisky (Canadian, ideally – but any whisky will do)

By: Delicious. food team

Published: 18 Mar 19
Updated: 24 Oct 24

Whole roast duck is cooked to crisp perfection, then glazed at the last minute with maple syrup for a sweet and glossy finish. Served alongside the maple baked beans, it’s a hearty and impressive dish you could serve at your next dinner party.

Medium
February 2019

Test kitchen approved

Serves 6
Hands-on time 20 min, oven time 2½ hours

Dairy-free recipes

Nutrition: per serving

Calories: 635kcals
Fat: 23.3g (6g saturated)
Protein: 72.6g
Carbohydrates: 27.1g (12.7g sugars)
Fibre: 10.2g
Salt: 2.4g

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Ingredients

2kg whole duck
2 tbsp sea salt flakes
2 tbsp maple syrup
Small handful fresh flatleaf parsley, chopped

For the maple beans

Splash olive oil
1 red onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
2 tbsp tomato purée
2 x 400g tins haricot beans, drained and rinsed
400g tin cherry tomatoes
400ml vegetable stock
2 tbsp maple syrup
1 tbsp dijon mustard
Splash whisky (Canadian, ideally – but any whisky will do)

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Method

Take the duck out of the fridge an hour before cooking to take the chill off. Heat the oven to 220°C/ 200°C fan/gas 7. Sit the duck on a wire rack set inside a deep roasting tin. Rub all over with the sea salt, then roast for 30 minutes. Reduce the heat to 160°C/140°C fan/gas 3 and cook for 2 hours, turning and basting occasionally to ensure even cooking. Ten minutes before the end of cooking, brush with 2 tbsp maple syrup to glaze.
Meanwhile, for the beans, heat the oil in a large shallow casserole with a lid. Fry the onion and carrot for 10-12 minutes until softened. Stir in the garlic and tomato purée and cook for 2 minutes more. Add the beans and cherry tomatoes, rinse out the tomato can with a little of the vegetable stock and add to the pan with the rest of the stock.
Bring to a gentle simmer, season with salt and black pepper, then cover and cook in the oven alongside the duck (once you’ve reduced the temperature) for 1½ hours. Remove the lid, stir in the remaining ingredients, then return to the oven uncovered for 25 minutes more, or until the sauce has reduced and thickened (see Make Ahead and tips).

Carve or shred the duck and serve with the maple beans with a sprinkling of freshly chopped parsley.

Recipe from February 2019 Issue

Nutrition

Nutrition: per serving

Calories: 635kcals
Fat: 23.3g (6g saturated)
Protein: 72.6g
Carbohydrates: 27.1g (12.7g sugars)
Fibre: 10.2g
Salt: 2.4g

delicious. tips

Before serving, separate the duck fat and cooking juices, then stir the juices into the beans for extra flavour.

The beans would also taste great with pork belly or sausages, or simply on toast.
The beans will keep covered in the fridge for up to 3 days. Reheat in a pan on the hob until piping hot to serve.