Maple duck with candied kumquats and root vegetables
- Preparation : 30 minutes
- Cooking : 165 minutes
- Portions : 4
- 1 Brome Lake duck, 2.5 kg (3 lb)
- 4 cm (1.5’’) fresh ginger
- 3 celery stalks
- 250 ml (1 cup) maple syrup
- 5 ml (1 tsp.) Chinese five-spice powder
- 15 ml (1 tbsp.) soy sauce (Kikkoman green)
- 15 ml (1 tbsp.) rice vinegar
- 400 g kumquats
- 50 g (about 3 tbsp.) maple sugar (or fine sugar)
- 60 ml (3 tbsp.) olive oil
- 4 Nantes carrots
- 3 parsnips
- 1 sweet potato
- 3 shallots
- 5 ml (1 tsp.) ground cumin
- Leaves from 2 sprigs fresh thyme
- Salt and pepper to taste
Peel the ginger and rub all over the duck. Finely chop the ginger. Mix the maple syrup, Chinese five-spice, soy sauce, chopped ginger and rice vinegar in a bowl and add salt and pepper to taste. Set aside.
Marinate the whole duck in the mixture for 12 hours, turning from time to time so that it is well soaked.
Place the kumquats and sugar in a saucepan and cover with water. Boil for 20 minutes (or until the water is almost gone). Refrigerate.
Preheat oven to 350°F (180°C).
Peel the carrots, parsnips and sweet potato, cut into strips and add the shallots, coarsely chopped. Heat oil in a frying pan (or pot) and sauté the vegetables for 10 minutes. Add the cumin and thyme leaves. Season with salt and pepper. Set aside.
Coarsely chop the celery. Place 5-7 candied kumquats and the celery in the cavity of the duck. Put the whole duck, breast side up, in a casserole dish (or roasting pan), and add the remaining vegetables and candied kumquats. Add half the marinade if using a casserole dish, or all of the marinade if using a roasting pan. Cook, covered, for 2 hours.
Remove the lid and cook for another 45 minutes (or until the skin is perfectly browned). Serve.
Recipe from David Vinas, professional chef