| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
2 kg oven ready duck |
| 1 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 1/2 |
t |
Ground ginger |
| 1 |
t |
Ground coriander |
| 600 |
|
Chicken stock |
| 120 |
g |
Kumquats, sliced |
| 2 |
T |
Redcurrant jelly |
| 1/2 |
|
Lemon, juice of |
|
|
Salt |
| 1 |
|
180 gram lon grain rice |
|
|
Salt |
| 30 |
g |
Butter |
| 425 |
|
Beef or chicken stock |
| 60 |
g |
Seedless raisins |
| 30 |
g |
Flaked almonds, toasted |
| 2 |
|
Cinnamon sticks |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV
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