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Braised duck with kumquats — cropped photograph of the dish

Peru

Braised duck with kumquats

Braised duck with kumquats

Braised duck with kumquats

Melt-in-your-mouth duck stew enhanced by the sweet-and-sour note of kumquats cooked in syrup.

Melt-in-your-mouth duck stew enhanced by the sweet-and-sour note of kumquats cooked in syrup.

Melt-in-your-mouth duck stew enhanced by the sweet-and-sour note of kumquats cooked in syrup.

Préparation
20 min + 10 min of marinating
Cuisson
2 h 30 min
Difficulté
Advanced

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 2 kgduck cut into 6 pieces
  • 1 tbspground cumin
  • 3 piecesfinely minced garlic cloves
  • 25 clorange juice
  • 12 clvegetable oil
  • 25 clbeef or duck stock
  • 25 clwhite wine
  • 4 tbspyellow chili paste
  • as neededcassava fries, to serve
  • as neededsalt
  • as neededpepper
  • 300 gkumquats
  • 200 gcaster sugar
  • 40 clwater

Préparation

  1. Cut the kumquats in half. Cook them in 40 cl of water until tender, add the sugar and continue cooking without stirring until a syrup is obtained.
  2. Mix the duck with the cumin and half of the garlic. Season with salt and pepper, add the orange juice and leave to marinate in a cool place for 10 minutes.
  3. Brown the drained pieces in the oil over medium heat, then place them on paper towels.
  4. Put the duck in a casserole dish with the broth, wine and marinade. Cover and simmer for 2 hours.
  5. Gently sauté the remaining oil, chili paste and remaining garlic for 6 minutes.
  6. Add the duck and 25 cl of its cooking liquid, then let simmer for a few more minutes.
  7. Serve with the kumquats in syrup and the cassava fries.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.