Glossy Duck with Kumquats and Almonds

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

4 duck joints
1 tablespoon groundnut or sunflower oil
2 large

Dinner
Main course
Gluten-free

Method

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, cinna