Saturday, April 20, 2013

Duck Grand Marnier with Spicy Asian Kumquat Sauce

Duck Grand Marnier

Kosher salt
Fresh-ground black pepper
3 SPRIGS Fresh thyme
1 Celery rib, with leaves, rough-chopped
1/2 Small white onion, quartered
1 Shallot, chopped
1 Medium orange, quartered
1/4 C Grand Marnier
3 C Water
Spicy Asian Kumquat Sauce

1. Preheat oven to 375°f.

2. Rinse the duck well. Remove neck, giblets and tail. Rub the inside cavity of the duck with salt and pepper. Fill the ducks inside cavity with a combination of thyme sprigs, celery, onion, shallot, and orange quarters.

3. Lightly salt, pepper, and then paprika the exterior of the duck.

4. Place a wire rack on top of a hotel pan. Place the duck on the rack, breast side down. roast for 45 minutes, and then turn with tongs, breast side up. Roast for 45 minutes to 1 hour, or until the leg joints wiggle easily when pulled and the internal temperature at the center of the thickest part of the thigh is 165°f.

5. Remove from heat. Cut Duck in half, lengthwise and allow to cool down enough to touch. Remove breast and back bones and serve topped with Spicy Asian Kumquat Sauce.

6. Due the extremely high fat content of ducks, it is necessary to use a drip pan. Keep an eye on this the first few times you try it, and be careful. It is not uncommon to find that the cause of a kitchen fire was a duck in the oven!

Spicy Asian Kumquat Sauce

5 Kumquats, sliced into rounds
3 TBL Sugar
1/3 C Rice Wine Vinegar
3 TBL Grenadine
3/4 C Orange juice
2 TSP Soy sauce
1 TBL Fresh-squeezed lime juice
1 TSP Fresh-squeezed lemon juice
2 TSP Dried cherries, minced
1/2 TSP Kosher salt
1/2 TSP White pepper
1 Thai chile, chopped
5 Fresh basil leaves, minced

1. Simmer, over medium-low heat, the kumquats, sugar, vinegar, grenadine, orange juice and soy sauce.  Reduce for another 10-12 minutes, by about half.

2. Remove from heat and whisk in  lime, lemon, cherries, salt,  pepper, and chili.  Carefully stir in basil.   Drizzle over duck just before serving.  Enjoy!

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