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 sugar very slowly until it begins to take on
Lightly salt the wild ducks and put a knob of butter inside the cavity of the bird. Cover the birds with butter and roast them in a hot
Add the kumquats to the sauce and warm through. Cut the ducks into serving pieces and put on a large serving dish. Sprinkle with the Grand Marnier and spoon over the kumquat sauce. Garnish with watercress and serve immediately with any extra sauce in a sauceboat.
© 1993 Ann and Franco Taruschio. All rights reserved.