Prep 20 mins
Cook 2 hrs
I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats.
- 4 1⁄2 lbs duck, washed and dried
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 2 stalks celery, diced
- 1 onion, diced
- 2 cinnamon sticks
- 2 star anise
- 2 tablespoons olive oil, divided
- 1⁄4 cup honey
- 1⁄4 cup sherry wine vinegar
- 2 cups orange juice
- 1 tablespoon butter
- 10 kumquats, sliced crosswise into 1/8 -inch thick slices
- Heat the oven to 400 degrees.
- Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin.
- In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.
- Heat a large sauté pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total.
- Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours.
- Remove the duck and set aside to rest 20 to 30 minutes before carving.
- While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine.
- Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.
very good indeed