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INGREDIENTS:
1
5-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, sliced ¼ inch thick
4 large cloves garlic, peeled and smashed
1 cup white wine
2 fresh bay leaves
3 to 4 cups chicken broth
12 kumquats
8 green Cerignola olives
DIRECTIONS:
1. Season the
duck with salt and pepper. Lightly coat the base of a large braising pan with
olive oil. Lay the duck skin side down in the pan, place over medium-low heat
and cook for 30 minutes. Strain off the fat and continue to cook over medium
heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to
a plate.
2. Drain all but 1 tablespoon of fat from the pan; add the onion and garlic.
Sauté until the onion wilts. Add the wine and reduce over high heat until
syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour
in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the
broth, cover and simmer until tender, 30 to 40 minutes.
3. Let the duck cool in the broth, then remove the duck, kumquats, olives,
onions and bay leaves and set aside. Skim the fat from the broth, then reheat
the broth, reducing by half. Season to taste with salt and pepper. Return the
duck and its accompaniments to the pan to warm through. Place a piece of duck on
a plate, topped with olives, kumquats, onions and sauce.
Serves 4
SUBMITTED BY:
Jim Ozark PHOTO BY:
