| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
|
2 kg oven ready duck |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Ground coriander |
| 600 |
ml |
Chicken stock |
| 120 |
g |
Kumquats; sliced |
| 2 |
tb |
Redcurrant jelly |
| 1/2 |
|
Lemon; juice of |
|
|
Salt |
| 1 |
|
180 gram lon grain rice |
|
|
Salt |
| 30 |
g |
Butter |
| 425 |
ml |
Beef or chicken stock |
| 60 |
g |
Seedless raisins |
| 30 |
g |
Flaked almonds; toasted |
| 2 |
|
Cinnamon sticks |
INSTRUCTIONS
CINNAMON PILAFF
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 Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Amazing love”