Roast Wild Duck and Kumquats from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi

Name: Roast Wild Duck and Kumquats from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
Ingredients: 2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead); salt; butter; 2 tablespoons Grand Marnier; freshly ground black pepper; watercress to garnish; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 tablespoon olive oil; 3 tomatoes, peeled and chopped; 450 ml/¾ pt veal stock (or chicken stock); 1 bouquet garni; 175 g/6 oz sugar; 20 kumquats, left whole; 150 ml/¼ pt white wine vinegar

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2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead) Before starting to cook the ducks, prepare the sauce. Fry the onion and carrot in olive oil until l...

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Ingredients

2 wild ducks (if wild ducks are not available 2 Gressingham or Barbary ducks can be used instead)
salt
butter
2 tablespoons Grand Marnier
freshly ground black pepper
watercress to garnish
1 small onion, finely chopped
1 small carrot, finely chopped
1 tablespoon olive oil
3 tomatoes, peeled and chopped
450 ml/¾ pt veal stock (or chicken stock)
1 bouquet garni
175 g/6 oz sugar
20 kumquats, left whole
150 ml/¼ pt white wine vinegar