Mallard With Turnips And Kumquats Recipe
Ingredients
| Mallards | 2 , dressed | |
| Garlic | 1 Clove (5gm), halved | |
| 185 g/6 oz yellow peppers | ||
| Caster sugar | 3 Tablespoon | |
| 300 ml/1/2 pint orange juice | ||
| 250 g/8 oz baby turnips, sliced thinly | ||
| 125 g/4 oz kumquats | ||
Directions
Cut the tails off the ducks to remove the preen gland and pull out any remaining stubs of feather or down.
Rub the skins with the garlic.
Slice the peppers into half from top to bottom and then cut across into even straight strips.
Blanch them in boiling water until they are just starting to go limp.
Heat 2 tablespoons sugar in a saucepan until golden-brown in colour.
Carefully add 2 tablespoons orange juice.
Toss the sliced turnips in the caramel, then arrange on the bottom of a roasting-tin.
Spread the peppers over and place the ducks on top.
Heat half the remaining orange juice and pour over the ducks.
Roast at 200°C/400°F/Gas Mark 6 for 30 minutes.
Meanwhile, quarter the kumquats lengthways and remove the pips.
Place with the remaining orange juice and sugar in a saucepan and cook gently, uncovered, until the kumquats are a little transparent and the syrup has almost evaporated.
When the ducks are cooked, pour the juices from their body cavities back into the pan.
Place the ducks, peppers and turnip mixture on to a hot platter and keep warm.
Pour off the excess fat from the roasting-tin and boil the juices until they are rich and dark and form a good sauce consistency.
Halve each duck with kitchen shears, cutting down either side of the backbone for speed.
Place on hot plates; put a mound of the vegetables at one end, some of the kumquat at the other and pour the sauce between the two on the breast side.
Serve with crisp green vegetables and small roasted potatoes.
Rub the skins with the garlic.
Slice the peppers into half from top to bottom and then cut across into even straight strips.
Blanch them in boiling water until they are just starting to go limp.
Heat 2 tablespoons sugar in a saucepan until golden-brown in colour.
Carefully add 2 tablespoons orange juice.
Toss the sliced turnips in the caramel, then arrange on the bottom of a roasting-tin.
Spread the peppers over and place the ducks on top.
Heat half the remaining orange juice and pour over the ducks.
Roast at 200°C/400°F/Gas Mark 6 for 30 minutes.
Meanwhile, quarter the kumquats lengthways and remove the pips.
Place with the remaining orange juice and sugar in a saucepan and cook gently, uncovered, until the kumquats are a little transparent and the syrup has almost evaporated.
When the ducks are cooked, pour the juices from their body cavities back into the pan.
Place the ducks, peppers and turnip mixture on to a hot platter and keep warm.
Pour off the excess fat from the roasting-tin and boil the juices until they are rich and dark and form a good sauce consistency.
Halve each duck with kitchen shears, cutting down either side of the backbone for speed.
Place on hot plates; put a mound of the vegetables at one end, some of the kumquat at the other and pour the sauce between the two on the breast side.
Serve with crisp green vegetables and small roasted potatoes.
Chef
