Glazed Smoked Duck With Candied Kumquats Recipes

GLAZED SMOKED DUCK WITH CANDIED KUMQUATS

Glazed Smoked Duck with Candied Kumquats image

Yield Makes 6 first-course servings

Number Of Ingredients 8

Ingredients

1 cup dry white wine
1 cup apricot jam
1 bay leaf
2 cinnamon sticks, broken in half
1 1/3 cups kumquats, stemmed, quartered, seeded
2 teaspoons Grand Marnier
3 cups arugula
2 6-ounce smoked duck breasts, each cut into 15 thin slices

Steps:

Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquats. Simmer until kumquats are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm over low heat before continuing.) Strain glaze into small bowl. Discard cinnamon and bay leaf; reserve candied kumquats and glaze separately.
Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice.

ROASTED DUCK WITH KUMQUAT SAUCE

Roasted Duck With Kumquat Sauce image

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.

Provided by Busters friend

Categories Whole Duck

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1545.9, Fat 140.9, SaturatedFat 46.9, Cholesterol 263.9, Sodium 829, Carbohydrate 27.8, Fiber 2.9, Sugar 22.5, Protein 40.7

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