Crispy Orange Duck
Serves 4
Preparation time: 15 minutes
Cooking time: about 1-1/2 hours
Kumquats are oval-shaped, small fruits with distinctive citrus flavor. They do not need to be peeled; they can be eaten whole, skin and all.
A 4-lb. duckling
3 tarragon sprigs
1/2 lb. kumquats
1 tablespoon orange juice
3 tablespoons sherry
1 tablespoon honey
Salt and pepper
Green beans, to serve
1. Dry the duckling thoroughly inside and out with paper towels, then season the cavity. Tuck the tarragon and 4 of the kumquats inside the duckling, then place it on a rack over a roasting pan. with a needle, prick the duckling in several places to release the fat during cooking. Rub the skin with salt and roast it in a preheated oven, 375 degrees F, for 1-1/2 hours, or until the skin is crisp and golden.
2. A few minutes before the duckling is cooked, cut the remaining kumquats in half and place them in a pan with the orange juice, sherry, and honey. Bring to a boil and simmer gently for about 2 minutes, stirring constantly.
3. To serve, carve the duckling into 4 quarters, place on a warmed serving dish, spoon the kumquats over it, and serve with the green beans.
International Classics
Over 60 Simple Recipes
for Elegant Home Cooking!
By Time Life Books, 2000
Hardback, $12.95
Color photos throughout
ISBN: 0-7370-2055-5
Recipe reprinted by permission.
International Classics
Recipes
This page created October 2000
