Roasted Duck with Kumquat Sauce
Elevate your next dinner party with the irresistible elegance of Roasted Duck with Kumquat Sauce. This showstopping recipe combines tender, crispy-skinned duck with a vibrant kumquat sauce that balances sweet, tangy, and citrusy notes. The duck is roasted to perfection, infused with the aromatic flavors of fresh thyme and juicy orange, while the sauce, featuring simmered kumquats, sugar, and a touch of white wine vinegar, adds a refined accent. Ideal for special occasions, this gourmet dish pairs beautifully with roasted vegetables or wild rice. Ready in just over two hours, this recipe transforms a simple whole duck into a culinary masterpiece that's sure to impress your guests and elevate your holiday or weeknight feast.
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Recipe Information
Ingredients
- 1 3-4 lb whole duck
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 orange
- 5 sprigs fresh thyme
- 1 cup kumquats
- 0.5 cup sugar
- 0.5 cup water
- 1 tablespoon white wine vinegar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duck inside and out under cold water, then pat it dry with paper towels.
Rub the duck all over with kosher salt and black pepper, ensuring even coverage.
Pierce the skin of the duck all over with a fork to allow the fat to render during cooking.
Stuff the cavity of the duck with the orange (cut into quarters) and fresh thyme sprigs.
Place the duck on a roasting rack in a large roasting pan, breast-side up.
Roast the duck in the preheated oven for 1 hour. After the first hour, carefully flip the duck over so the back is facing up, and roast for an additional 30 minutes.
Flip the duck again so it is breast-side up and roast for an additional 30 minutes, or until the skin is golden brown and crispy and the internal temperature of the duck reaches 165°F (74°C) in the thickest part of the breast.
While the duck is roasting, prepare the kumquat sauce. Slice the kumquats into thin rounds, removing any seeds.
In a small saucepan over medium heat, combine the sliced kumquats, sugar, water, and white wine vinegar. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with cold water to form a slurry. Slowly add the slurry to the kumquat sauce, stirring constantly until the sauce thickens. Remove from heat and set aside.
Once the duck is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the duck sliced with the kumquat sauce drizzled over the top. Enjoy!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 31.7 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
