Braised Wild Duck with Kumquats

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 oven-ready wild duck
  • salt
  • pepper
  • 2.5 cm (1


Remove any fat from the duck’s cavity, chop off the wing pinions and wipe the bird all over with paper towels.

Preheat the oven to 180°C/350°F/gas mark 4. Lightly season the bird all over, insert the slivers of ginger under the skin, and put a few in the cavity.

Fry the