Roast Wild Duck and Kumquats

Name: Roast Wild Duck and Kumquats
Yield: Serves 4
Ingredients: 2 tablespoons Grand Marnier; salt and freshly ground black pepper; watercress to garnish; 1 bouquet garni; 2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead); 450 ml/¾ pt veal stock (or chicken stock); 175 g/6 oz sugar; 1 small carrot, finely chopped; 3 tomatoes, peeled and chopped; 20 kumquats, left whole; 150 ml/¼ pt white wine vinegar; butter; 1 small onion, finely chopped; salt; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead)
salt
butter
2 tablespoons</

Main course
Gluten-free

Method

2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead)

Before starting to cook the ducks, prepare the sauce. Fry the onion and carrot in olive oil until lightly browned, add the tomatoes and cook for a few minutes more. Add the stock and the bouquet garni, and simmer for 30 minutes, skimming regularly.

In another saucepan, melt the suga