Name: Tammy Haggard (nee Salazar)
Class Year: 1968
Country of Residence: UK

Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!

Why is this recipe great? What’s its backstory? 

This is a very easy and pleasing recipe, ideal for small dinner parties as carving the duck might take some time. It looks and tastes good!!

Duck breast with Kumquat sauce

Serves: 3-4. Takes approx. 30 minutes.

Ingredients:

• Two large duck breasts 
  Chicken stock ½ cup  
• Good quality red wine ½ cup
• Honey – 2 tablespoons
• Kumquats ( a good handful) –  tangerine segments can be used if Kumquats are not available
• Fresh coriander – a handful
• Salt and pepper

Instructions:

Brown the duck breasts to drain the fat until golden brown on both sides. Set aside in a baking dish.

Prepare equal volumes of chicken stock & red wine – should be ca.1/2 cup of liquid –  add two tablespoons of honey and mix well.  Pour the mixture around the duck breasts with brown skin upwards, arrange the kumquats cut in half around the breasts. Chop a hand full of coriander, sprinkle it over the dish, season to taste (black pepper).

Bake in the oven for 20 minutes, remove breasts and kumquats and let rest for 10 minutes keeping warm.

Run the sauce through a sieve, thicken to medium texture & serve with the sliced duck accompanied by kumquats.

Enjoy!!

Source:

Own creation