Glossy Duck with Kumquats and Almonds


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The glowing colour of kumquats intensifies with cooking. Their skin is not bitter and the refreshing orange flavour goes well with rich ingredients such as duck and with warm spices such as these. Serve with basmati rice, or boiled potatoes and a green vegetable.


  • 4 duck joints
  • 1 tablespoon groundnut or sunflower oil
  • 2 large cloves garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground cinnamon
  • 3-4 pinches cayenne pepper
  • 50 g/2 oz whole almonds, unskinned
  • 150 ml/¼ pint freshly squeezed orange juice
  • juice of 1 lemon
  • 2 tablespoons honey mixed with 150 ml/¼ pint warm water
  • 100 g/4 oz kumquats
  • small handful fresh coriander leaves
  • salt


Prick the skin of the duck joints all over with a fork. Put the oil into a large frying pan and tip to coat the base thinly. Place over a high heat and fry the duck joints skin-side downwards until they are browned, then fry briefly on the other side. Transfer the joints to a large saucepan.

Peel the garlic, slice across finely and scatter over the duck, together with the paprika, cinnamon, cayenne pepper and almonds. Pour in the orange and lemon juice and the honey water. Bring to the boil, then cover and simmer gently.

Meanwhile, slice the kumquats lengthways and remove any pips. After the duck has been simmering for 20 minutes, add the kumquats, cover and simmer for another 20-30 minutes, until the duck is cooked through and tender. Using a slotted spoon, remove the duck joints, almonds and kumquats from the pan and arrange in a serving dish. Keep warm in a low oven while you boil the pan juices fiercely until they are much reduced, thickened and glossy. Remove from the heat and add salt to taste. Spoon the sauce over the duck just before serving and scatter with the coriander leaves.