Confit duck wing drumsticks, honey & ginger sauce



Duck wing drumsticks:

  • 12 Lac Brome duck wing drumsticks
  • 2 tablespoon of coarse salt
  • 1 spring of ground rosemary
  • 1 spring of ground thyme
  • 2 tablespoon of brown sugar
  • 1 pinch of ground nutmeg
  • 1 tablespoon of ground juniper berry


Honey & ginger sauce:

  • 2 liters of duck fat
    1 liter of brown veal stock
    6 tablespoon of honey
    2 gloves of garlic
    2 tablespoon of soya
    20 gr. of pieces of ginger root


Red beans puree:

  • 1 tablespoon of ground cumin
  • 1 cup of cooked red beans
  • Olive oil (about 125 ml.)
  • 1 tablespoon of lemon juice
  • 1 tablespoon of honey
  • Salt & pepper to your own taste



Duck drumsticks:

  1. Mix coarse salt, brown sugar, nutmeg, thyme, rosemary & coat the drumsticks with this mix. Let rest in fridge 24 hours.
  2. Preheat oven at 250°C.
  3. After 24 hours you have to remove the extra of salt.
  4. Melt the duck fat in a deep dish & immerse totally the drumsticks in the fat.
  5. Bake for 3 hours (the fat should never boil) until the meat should be pull easily away from bones
  6. Get out the drumsticks & sieve the fat for a next use.


Honey & ginger sauce:

  1. Put all the ingredients in a pan
  2. Reduce until obtain a lightly creamy consistence
  3. Rectify the seasoning.


Red beans puree:

  1. Heat the cumin in the olive oil.
  2. Add the red beans, cook slowly 2 minutes.
  3. Let cool down.
  4. Put on the blender, add lemon, honey & olive oil, mix to obtain a consistence like hummus.
  5. Rectify the seasoning.



  1. Heat the sauce in a fry pan, add the duck drumsticks & reduce a few minutes to well coat.
  2. In a plate put the red bean puree, a little bit of aragula, the duck drumsticks and coat with the sauce.



This menu prepared by Jérôme Turgeon, Executive Chef, at Hotel Cheribourg at Orford


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