Best Roasted Duck With Kumquat Sauce Recipes

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

ALMOND ROASTED DUCK WITH CHINESE SPICES

Steps:

• Preheat oven to 375 degrees.
• Pat the duck dry and prick all over with a fork.
• Insert the garlic and orange wedges into the cavity of the duck.
• In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder.
• Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan.
• Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour.
• The skin should be dark and crispy.
• Remove from the oven and let rest for 5 minutes.
• Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.

ROASTED DUCK WITH LICORICE MERLOT SAUCE

Steps:

• .In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
• Strain the honey into a medium saucepan; reserve the kumquats separately.
• Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
• Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
• Preheat the oven to 350°. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
• Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
• Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
• Season with salt and pepper, cover and keep warm.
• Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
• Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
• Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
• Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
• Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
• Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
• Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.

WOOD-FIRED DUCK BREAST WITH CHICORIES AND MISO KUMQUAT DRESSING

Steps:

• Preheat the oven to 425 degrees F or start a wood burning oven.
• For the duck: Score the duck breast in a 1/4-inch cross hatch, salt the skin and allow to sit skin-side down on a tray for 25 minutes.
• To cook the duck breasts, pat the skin dry and place the breasts skin-side down in a large cast-iron skillet over medium-low heat. Begin to render the fat out of the skin. Allow the duck to roast for 18 to 20 minutes. Once the skin is golden brown, turn and tap the flesh side on the pan for a quick second, then return to the skin side and put into the hot oven for 2 to 3 minutes. Remove the duck breasts from the pan and allow to rest for10 minutes before slicing into 1/2-inch-thick slices.
• For the potatoes: Place the cast-iron pan back over medium heat and add the thyme and fingerling potatoes. Once they begin to get color on them, after a couple of minutes, finish the potatoes in the oven and allow to cook until golden brown, about 20 minutes. Remove the potatoes from the pan and set aside on a plate.
• For the jus: Add the duck stock and thyme to the pan, return it to the oven and allow to cook for 8 to 10 minutes. Pull the pan out of the oven and swirl in the butter and salt.
• For the vinaigrette: Add the orange juice, vinegar, Dijon, miso and thyme to the carafe of a high-speed blender. With the blender on, stream in the olive oil and grapeseed oil. Add the salt and pepper and set aside in a bowl. Fold in the sliced kumquats and cayenne and set aside.
• To serve: Line a platter with the radicchio and endive leaves. Place the sliced duck breasts over top of the chicories and top with the roasted potatoes and jus. Drizzle some of the vinaigrette over the platter and garnish with orange zest.