Braised Wild Duck with Kumquats

Name: Braised Wild Duck with Kumquats
Yield: Serves 2
Ingredients: 150 mls (¼ pint) fino sherry, or good dry white wine; 150 mls (¼ pint) fino sherry, or good dry white wine; a few fresh coriander sprigs; 12 kumquats; 2 teaspoons olive oil or butter; 2 teaspoons olive oil or butter; 12 pickling onions, peeled; 2.5 cm (1 inch) chunk of fresh ginger, peeled, sliced and slivered; pepper; salt; 1 oven-ready wild duck

Preparation info

Serves
2

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

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

Main course
Gluten-free

Method

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