Duck with Cumquat Sauce

We have a cumquat bush which is 3-4 metres tall and very prolific. I love trying recipes which traditionally use oranges to see how they turn out with cumquats. This easy duck with orange sauce recipe which I’ve been making forever was easy to adapt and the result was delicious. The cumquats are just a garnish, so if you don’t have any you can leave them out.

Other cumquat recipes on Café Cat you might like to try are Cumquat, Date and Ginger Chutney and Cumquat and Almond Cake.

Duck with Cumquat Sauce1 whole duck
Salt and freshly ground black pepper
1 Tbs fresh rosemary leaves
zest of one orange
Orange Sauce:
¾ cup orange juice
¾ cup chicken stock
1 cup orange or cumquat marmalade
1 Tbs cornflour mixed with 2 Tbs water
1 Tbs lemon juice
Glazed cumquats:
16-20 whole cumquats
2 cups water
½ cup sugar

Preheat oven to 200°C. Prick duck all over with a fork. Place salt, pepper, rosemary and orange zest in food processor and pulverise. Rub this mixture all over and inside the duck. Roast for 40 mins per kilo and a bit longer if necessary. Duck should be nicely browned, crispy and cooked through.

While duck is cooking make the sauce. Place all ingredients in a saucepan and cook, stirring, until thickened. Leave aside.

While duck is cooking prepare the cumquats. Place in a saucepan with the water and simmer gently for 30 mins or until soft. Remove cumquats. Add sugar to liquid in pan and cook for 5 minutes to form a syrup. Return cumquats to the pan and continue to cook gently for 30 mins or until the fruit is glazed and syrup has reduced to about a quarter of a cup.

When duck is ready, remove it from the roasting pan and tip off all the fat, leaving just the caramelised juices. Mix the orange sauce into these pan drippings. Cut four servings from the duck (keep the rest to make soup) and return them to the pan. Spoon over some of the sauce and put back in the oven for 10-15 mins to glaze. Serve duck garnished with the glazed cumquats. Mashed potatoes go well with this.

Serves 4

Duck Breast with Soba Noodles & Mango

I’m always on the look out for quick week day dinners which can be on the table in less than half an hour. Delicious magazine, which I receive every month as a gift, always supplies a few winners.

This recipe for duck breasts from the November issue is easy to halve for two people – as I did – and features the winning combination of duck and mango, both favourites of mine.

Duck Breast with Soba Noodles and Mango

4 x 180g duck breast fillets, skin on salt and freshly ground black pepper to taste
2 Tbs hoisin sauce
270g pkt soba noodles
⅓ cup soy sauce
1 Tbs each sesame oil and brown sugar
juice of 1 lime
1 mango, sliced
2 cups watercress sprigs or rocket leaves
1 Tbs sesame seeds, lightly toasted

Turn oven to 180°C. Score skin on duck breasts in a diagonal pattern then season both sides with salt and pepper. Place skin-side down in a non-stick frying pan and cook over low heat for about 6 mins or until most of the fat has gone and skin is crisp. Brush both sides with the hoisin sauce then transfer to the oven (on a baking tin lined with foil to save washing up) and bake skin side up for 6-10 mins or until cooked but still pink in the middle. Rest, loosely covered with foil, for 5 mins.

Meanwhile cook noodles according to packet instructions and drain. Mix soy sauce, sesame oil, brown sugar and lime juice together. Mix half with the noodles. Thinly slice duck breasts and arrange in four bowls with the mango, noodles and watercress or rocket leaves. Drizzle with remaining dressing and sprinkle with the sesame seeds.

Serves 4