| Prep: 30 mins | Cook: 1 hr 30 mins – 2 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 24g | 9g | 14g |
| sugars | fibre | protein | salt |
| 10g | prox. 1g | 24g | 0.92g |
My heart does a salsa of joy every time I prepare this delightful dish called the Roast Duck with Kumquat Sauce. A culmination of earthly flavors, this recipe reflects the diversity and richness of my Cuban and Spanish roots in culinary creativity. I find it divine how the robust meatiness of the roast duck marries harmoniously with the citrusy sweetness of the kumquats, offering an exquisite melody of textures and flavors.
The Power of Fusion
What stands out in the Roast Duck with Kumquat Sauce is its perfect blend of Eastern and Western tastes. The roast duck, a classic staple of many Western tables- especially festive celebrations in the UK, gets a gorgeous spin with a tinge of citrus. Pair that with a kumquat sauce – an Asian inspiration, elevating the dish with its layered sweetness and tanginess. The sauce is reminiscent of the traditional Cantonese Duck with Plum Sauce, bestowing the palate with an engagement of multiple, international influences.
Going Beyond the Plate
While food and dancing are two of my passions, they converge beautifully when it comes to healthy living. Eating a tasty and nutritious meal gives me the energy I need for my dance routines. So, there’s more than just pleasure at play for me with the Roast Duck with Kumquat Sauce. Duck, compared to chicken, is generally higher in both iron and protein, contributing to muscle growth and development. Meanwhile, kumquats, being a good source of dietary fiber, are excellent for gut health.
Endless Possibilities
This recipe serves as an elegant main dish that pairs well with all types of sides. If you’re leaning towards a light spread, consider including some Spanish tapas or a fresh green salad on the side. For those who prefer something more robust, a hearty Spanish rice or potato dish would make a delicious pairing. I must note though, just like with dance, the beauty of cooking is its endless room for improvisation. Entertain your creativity and let your taste buds guide you.
What You’ll Need
- 1 whole duck (around 4-5 pounds)
- Salt and black pepper to taste
- 1/2 cup of dry white wine
- 1/2 cup of chicken broth
- 1 tablespoon of cornstarch dissolved in 2 tablespoons of water
- 2 tablespoons of butter
- NZest and juice of 1 orange
- 2 teaspoons of fresh thyme leaves, chopped
- 1/2 cup of sugar
- 1/2 cup of water
- 1 cup of fresh kumquats, halved and seeded
Method
Step One
Preheat your oven to 350°F (180°C). Season your whole duck with salt and pepper as per your taste, making sure to season the inside as well. Put the duck on a rack in a roasting pan, breast side up.
Step Two
Roast the duck in the preheated oven for about 30 minutes. Afterward, drain off any excess fat and flip the duck over. Continue roasting for another 30 minutes.
Step Three
Flip the duck back so it is breast-side up and continue to roast. Do so for about one hour or until the meat is no longer pink at the bone and the juices run clear. An instant-read thermometer should read 165°F (74°C). Remove the duck from the oven and let it rest.
Step Four
While the duck is roasting, you can start working on your kumquat sauce. Begin by putting the sugar and a half cup of water in a saucepan. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and add in the halved kumquats. Let this simmer for about 15 minutes, until the kumquats are tender and the syrup has thickened.
Step Five
After the kumquats are cooked and your syrup has thickened, remove your saucepan from the heat. Stir in the orange zest and juice, thyme, and butter.
Step Six
In a separate saucepan, combine the chicken broth and white wine over medium heat. Once hot, gradually add the cornstarch mixture and stir until the sauce has thickened.
Step Seven
Stir the wine and broth mixture into the kumquat sauce. Season with salt and pepper to taste.
Step Eight
Once the duck has rested, carve and serve it with the warm kumquat sauce.
