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Cookbook

 

Crispy Orange Duck

Serves 4
Preparation time: 15 minutes
Cooking time: about 1-1/2 hours

 

Crispy Orange DuckKumquats are oval-shaped, small fruits with distinctive citrus flavor. They do not need to be peeled; they can be eaten whole, skin and all.

 

A 4-lb. duckling
3 tarragon sprigs
1/2 lb. kumquats
1 tablespoon orange juice
3 tablespoons sherry
1 tablespoon honey
Salt and pepper
Green beans, to serve

 

1. Dry the duckling thoroughly inside and out with paper towels, then season the cavity. Tuck the tarragon and 4 of the kumquats inside the duckling, then place it on a rack over a roasting pan. with a needle, prick the duckling in several places to release the fat during cooking. Rub the skin with salt and roast it in a preheated oven, 375 degrees F, for 1-1/2 hours, or until the skin is crisp and golden.

2. A few minutes before the duckling is cooked, cut the remaining kumquats in half and place them in a pan with the orange juice, sherry, and honey. Bring to a boil and simmer gently for about 2 minutes, stirring constantly.

3. To serve, carve the duckling into 4 quarters, place on a warmed serving dish, spoon the kumquats over it, and serve with the green beans.

Buy the Book!

 

International Classics
Over 60 Simple Recipes
for Elegant Home Cooking!

By Time Life Books, 2000
Hardback, $12.95
Color photos throughout
ISBN: 0-7370-2055-5
Recipe reprinted by permission.

 

International Classics

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This page created October 2000


 


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