Citrus-Glazed Roasted Duck with Kumquat Medley
Experience the rich flavors of roasted duck paired with a vibrant kumquat sauce in this delightful recipe. The succulent duck is seasoned and stuffed with aromatic vegetables, creating a savory foundation. As it roasts to perfection, a sweet and tangy kumquat sauce simmers on the stove, glistening with honey and bright orange juice. This dish not only tantalizes the taste buds but also brings a festive touch to any special occasion. Ideal for gatherings or an impressive dinner, this recipe captures the essence of gourmet dining at home.
N/A
Servings
442
Calories
13
Ingredients
Ingredients
duck
4 1/2 lbs (washed and dried)
salt
1 1/2 teaspoons
pepper
1 1/2 teaspoons
celery
2 stalks (diced)
onion
1 (diced)
cinnamon sticks
2
star anise
2
olive oil
2 tablespoons (divided)
honey
1/4 cup
sherry wine vinegar
1/4 cup
orange juice
2 cups
butter
1 tablespoon
kumquats
10 (sliced crosswise into 1/8-inch thick slices)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Prepare the duck by puncturing the skin all over with a fork to allow fat to render out during cooking. Generously season the duck inside and out with 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper, ensuring even coverage.
3
In a mixing bowl, combine the diced celery, onion, cinnamon sticks, star anise, and 1 tablespoon of olive oil. Stuff this aromatic mixture into the cavity of the duck and tie the legs together with kitchen twine, securing the stuffing inside.
4
Heat a large sauté pan over medium-high heat and add the remaining tablespoon of olive oil. Carefully place the duck in the pan and sear for approximately 20 minutes, turning every few minutes to ensure all sides are browned and crispy.
5
Transfer the browned duck to a roasting pan, along with any collected juices. Roast in the preheated oven, basting with its own juices every 15 minutes, until the juices run clear when the thigh is pricked, roughly 2 hours.
6
Once cooked, remove the duck from the oven and let it rest for 20 to 30 minutes before carving to allow the juices to redistribute.
7
While the duck is in its final hour of roasting, prepare the kumquat sauce. In a 2-quart heavy-bottomed saucepan, add the honey and place it over high heat. Let it come to a boil and cook until it begins to darken and caramelize, then immediately remove from heat.
8
Carefully stir in the sherry wine vinegar and orange juice, mixing well. Return to medium heat and reduce the liquid by three-fourths, which should take about 20 to 25 minutes.
9
Once reduced, stir in the butter and kumquat slices, simmering gently for an additional 5 minutes, occasionally stirring to blend flavors. Remove from heat and serve the kumquat sauce warm alongside carved duck.
Nutrition Information
30g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a whole duck weighing approximately 4 1/2 pounds.
What is the recommended oven temperature for roasting the duck?
The oven should be preheated and set to 400 degrees Fahrenheit (200 degrees Celsius).
Why do you need to puncture the duck skin before cooking?
Puncturing the skin with a fork allows the fat to render out during the cooking process.
How much salt is required for seasoning?
The recipe calls for 1 1/2 teaspoons of salt to season the duck inside and out.
What aromatic ingredients are used to stuff the duck?
The duck is stuffed with a mixture of diced celery, onion, cinnamon sticks, and star anise.
How much olive oil is needed for the recipe?
A total of 2 tablespoons of olive oil is used, divided between the stuffing mixture and the searing process.
How long should the duck be seared in the pan?
The duck should be seared for approximately 20 minutes, turning every few minutes to ensure even browning.
What is the total roasting time in the oven?
The duck should roast for roughly 2 hours until the juices run clear.
How frequently should the duck be basted?
The duck should be basted with its own juices every 15 minutes while roasting.
How can you tell if the duck is fully cooked?
The duck is done when the juices run clear after the thigh is pricked with a fork.
Why is it important to let the duck rest after roasting?
Resting allows the juices to redistribute throughout the meat, ensuring it stays moist when carved.
How long should the duck rest before carving?
The duck should rest for 20 to 30 minutes.
What size saucepan is recommended for making the kumquat sauce?
A 2-quart heavy-bottomed saucepan is recommended.
How do you prepare the honey for the glaze?
Boil the honey over high heat until it begins to darken and caramelize.
How much honey is used in the sauce?
The recipe requires 1/4 cup of honey.
What type of vinegar is used in the citrus glaze?
The recipe uses 1/4 cup of sherry wine vinegar.
How much orange juice is needed for the sauce?
You will need 2 cups of orange juice.
To what extent should the sauce liquid be reduced?
The liquid should be reduced by three-fourths.
How long does the sauce reduction process take?
The reduction typically takes about 20 to 25 minutes over medium heat.
When are the kumquats added to the sauce?
The sliced kumquats are added along with the butter once the liquid has been reduced.
How are the kumquats prepared?
Ten kumquats should be sliced crosswise into 1/8-inch thick slices.
How long should the sauce simmer after adding the kumquats?
The sauce should simmer gently for an additional 5 minutes.
What are the calorie counts for this dish?
Each serving contains approximately 442 calories.
What is the fat content per serving?
There are 30 grams of fat per serving.
How much protein is in this roasted duck dish?
The dish provides 20 grams of protein per serving.
What is the carbohydrate content?
There are 20 grams of carbohydrates per serving.
What is used to secure the stuffing and the duck legs?
Kitchen twine is used to tie the legs together and secure the aromatic stuffing.
Is this recipe suitable for a dinner party?
Yes, it is described as ideal for gatherings or an impressive gourmet dinner.
What kind of pepper is used for seasoning?
The recipe specifies using 1 1/2 teaspoons of pepper.
Are there any specific serving suggestions?
The warm kumquat sauce should be served alongside the carved duck.