Roast Duck Breast with Kumquats

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Roast Duck Breast with Kumquats
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
2 duck legs (about 350 grams)
salt
freshly ground peppers
2 vegetable oil
600 grams Kumquat
8 tablespoons sugar
150 milliliters Cherry brandy
2 Star anise
4 cloves
How healthy are the main ingredients?
sugarsaltcloves

Preparation steps

1.

Stuck the kumquats onto a wooden skewer.

2.

Boil 400 ml of water with 5 tablespoons sugar in a pot. Place the kumquat skewers in it and let simmer for about 3 minutes. Remove the kumquat skewers from the water.

Mix 250 ml (approximately 1¼ cups) of kumquat water with kirsch, star anise, cloves and remaining sugar, and boil again to form a syrup. Place the kumquat skewers in the syrup and simmer for another 3 minutes. Remove from heat and keep warm.

3.

Make diamond-shaped cuts on the skin side of the duck breasts and season with salt and pepper.

4.

Heat the oil over high heat in a roasting pan and fry the duck breasts in it with skin side down. Place the roasting pan in a preheated oven and roast at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until pink, about 15 minutes. Flip the duck breasts after 10 minutes of roasting.

5.

To serve, cut the roast duck breasts into slices, arrange on plates and serve with kumquats.