Honey glazed duckling with kumquats and a cinnamon pilaff

Yield: 1 servings

Measure Ingredient
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
\N \N Salt
1 \N 180 gram lon grain rice
\N \N Salt
30 grams Butter
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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Carlton Food Network

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