Migratory waterfowl was an important food source for the Cree, especially when geese and ducks became flightless during the summer breeding season and were easy to hunt.
Debone duck and leave legs whole. Brown legs in hot pan and cover with duck stock. Braise in 300ºF (150ºC) oven for 3 hours. Score fat on breast in crisscross pattern so fat will render and leave crispy skin. Season duck with cinnamon, salt, pepper, oil and thyme and let stand for 1 hour. Increase oven temperature to 400ºF (200ºC). Sear duck breast in hot pan over medium, then place in oven for 7 to 10 minutes. Set aside to rest for 5 minutes so it reabsorbs its juices. For the sauce, brown shallots in saucepan. Add wine and reduce by three-quarters. Add vinegar and reduce by three-quarters once more. In a second saucepan, combine butter and sugar. Add orange juice and simmer until sugar is dissolved. Add shallot mixture, demi-glace and blueberry puree. Bring to a boil and strain. To serve, place whole berries in sauce for garnish. Serve duck topped with blueberry sauce. Serves 4.
Whole duck 1 1 Duck or chicken stock 4 cups 1 L Ground cinnamon 1 tbsp. 15 mL Salt, to taste Pepper, to taste Olive oil 2 tbsp. 30 mL Fresh thyme 1 tbsp. 15 mL Medium shallots, chopped 2 2 Red wine 1/2 cup 125 mL Red wine vinegar 1/2 cup 125 mL Butter 1 oz. 28 g Granulated sugar 2 oz. 57 g Freshly squeezed orange juice 1 cup 250 mL Demi-glace 1 cup 250 mL Fresh blueberry puree 6 tbsp. 90 mL Blueberries, for garnish 50 50