| |
|
|
|
| |
Poultry and Game Recipes -
Crispy Roast Duck
with Kumquats
Recipe
|
|
|
|
|
|
| |
|
Poultry and Game
Recipes
-
Crispy Roast Duck
with Kumquats Recipe
Ingredients
Serve
4
-
2 kg/4 lb oven-ready duckling
-
3 tarragon sprigs
-
250
g/8 oz
kumquats
-
1
tablespoon orange juice
-
3 tablespoons sherry
-
1
tablespoon clear honey
-
salt and pepper green beans, to
serve
Method:
-
Dry
the duckling thoroughly inside and out with kitchen
paper, then season the cavity with salt and pepper.
-
Tuck the tarragon sprigs and 4 of the kumquats
inside the duckling, then place it on a rack over a
roasting tin. With a needle, prick the duckling in
several places to release the fat during cooking.
-
Rub the skin with salt and roast in the centre of a
preheated oven, 190°C
(375°F), Gas Mark 5, for
1 1/2 hours or until
the skin is crisp and golden.
-
A few minutes before
the duckling is cooked, cut the remaining kumquats
lengthways in half and place in a pan with the
orange juice, sherry and honey.
-
Bring to the boil
and simmer, stirring constantly for 2 minutes.
-
To serve, carve the duckling into quarters, place on
a warm serving dish, spoon over the kumquats and
serve with green beans.
|
|
|
|
|
|
|
|
|
