Inicio » Recetas » Honey Glazed Duckling With Kumquats And A Cinnamon Pilaff

Receta Honey Glazed Duckling With Kumquats And A Cinnamon Pilaff

Name: Honey Glazed Duckling With Kumquats And A Cinnamon Pilaff
Ingredients: 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

de Global Cookbook

Add a photo

click to rate

0 votos | 769 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

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.