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:

  1. Dry the duckling thoroughly inside and out with kitchen paper, then season the cavity with salt and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Bring to the boil and simmer, stirring constantly for 2 minutes.

  6. To serve, carve the duckling into quarters, place on a warm serving dish, spoon over the kumquats and serve with green beans.