Roast Wild Duck and Kumquats

Ingredients

  • 2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead)
  • salt
  • butter
  • 2 tablespoons Grand Marnier
  • salt and freshly ground black pepper
  • watercress to garnish

Sauce

  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 tablespoon olive oil
  • 3 tomatoes, peeled and chopped
  • 450 ml/¾ pt veal stock (or chicken stock)
  • 1 bouquet garni
  • 175 g/6 oz sugar
  • 150 ml/¼ pt white wine vinegar
  • 20 kumquats, left whole

Method

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 a little colour. Add the vinegar and stir over a low heat–the sugar may go hard, but keep on stirring and it will melt again. Strain the sauce onto this mixture and cook until the sauce is syrupy. Reserve.

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 oven 220°C/425°F/gas 7 for 20 minutes. Wild ducks should not be well done. Leave to rest for 10 minutes.

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.

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