Glossy Duck with Kumquats and Almonds

Preparation info
  • Serves


    • Difficulty


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.


  • 4 duck joints
  • 1 tablespoon groundnut or sunflower oil
  • 2 large


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