4 - 5 wild ducks,
washed and dried
1 teaspoons
salt
1 1/2
teaspoons pepper
2 stalks
celery, sliced
1 onion, sliced
2 cinnamon
sticks
2 star
anise
1
tablespoon olive oil
1/4 cup
honey
mix together and warm:
1/4 cup
sherry wine vinegar
1 teaspoon
brown sugar
2 cups orange
juice
1
tablespoon butter
10
kumquats, sliced crosswise into 1/8 -inch thick slices
2. Season
the duck all over with 1 teaspoons salt
and one teaspoon pepper.
3. In a
small bowl, stir together the celery, onion, cinnamon sticks, star anise
4. Heat a
large sauté pan over medium-high heat and add tablespoon oil. Brown the ducks,
turning every few minutes to color each side evenly and well, about 10 minutes
total.
5. Place
the duck and any juices in a covered baking pan and cover with the celery onion
mixture. Roast until the duck breasts are tender, about 2 hours.
6. Remove
the duck and set aside to rest 20 to 30 minutes before carving.
7. While
the duck is cooling, make the kumquat sauce. Place the honey in a the same saute over high heat. Bring the honey to a boil and cook just
until it begins to darken and caramelize. Stir together the brown sugar, 1/2 teaspoon black pepper, vinegar and orange juice and warm in microwave.
8. 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, (no more)
stirring occasionally. Remove from heat and serve
with the duck.
No comments:
Post a Comment