Yield: 1 servings
|1 \N||2 kg oven ready duck|
|1 tablespoon||Olive oil|
|1 \N||Onion; chopped|
|½ teaspoon||Ground ginger|
|1 teaspoon||Ground coriander|
|600 millilitres||Chicken stock|
|120 grams||Kumquats; sliced|
|2 tablespoons||Redcurrant jelly|
|½ \N||Lemon; juice of|
|1 \N||180 gram lon grain rice|
|425 millilitres||Beef or chicken stock|
|60 grams||Seedless raisins|
|30 grams||Flaked almonds; toasted|
|2 \N||Cinnamon sticks|
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 minutes.
Turn the duck on to the opposite side and repeat the process. Place duck on its back and baste. Cook for an additional 20 minutes.
Drain off any excess fat and coat the duck with the redcurrant jelly.
Squeeze over the lemon juice, cook for a further 40 minutes. Remove the duck and keep warm. Add the onion to the pan, cook lightly and stir in the ginger and coriander.
Add the stock and bring to the boil, add 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 the cinnamon sticks, cover and cook at low heat for 20 minutes. Add the butter, raisins and almonds, cover and leave to rest undisturbed for 5 minutes.
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