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Ingredientes
- 1 x 2 kg oven ready duck
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 1/2 tsp Grnd ginger
- 1 tsp Grnd coriander
- 600 ml Chicken stock
- 120 gm Kumquats, sliced
- 2 Tbsp. Redcurrant jelly
- 1/2 x Lemon, juice of Salt
- 1 x 180 gram lon grain rice Salt
- 30 gm Butter
- 425 ml Beef or possibly chicken stock
- 60 gm Seedless raisins
- 30 gm Flaked almonds, toasted
- 2 x Cinnamon sticks
Direcciones
- Preheat the oven to 190C/375Fgas 5. Remove any excess fat from the duck and pierce the duck skin all over with a fork. Rub salt lightly into the skin.
- Heat the oil in a large pan and colour the duck, turning frequently. Place the duck on to its side and cook in the oven for approximately 10 min.
- Turn the duck on to the opposite side and repeat the process. Place duck on its back and baste. Cook for an additional 20 min.
- Drain off any excess fat and coat the duck with the redcurrant jelly.
- Squeeze over the lemon juice, cook for a further 40 min. Remove the duck and keep hot. Add in the onion to the pan, cook lightly and stir in the ginger and coriander.
- Add in the stock and bring to the boil, add in the kumquats, blend well and serve.
- Pilaff: Wash and drain the rice, then put into a pan with the stock and bring to a simmer. Add in the cinnamon sticks, cover and cook at low heat for 20 min. Add in the butter, raisins and almonds, cover and leave to rest undisturbed for 5 min.
