Duck a l’orange or duck with cherry sauce, the eternal question. But why decide? Here’s a way to have both at once.
Kumquat and Cherry Relish for Duck
- 1 pint kumquats: washed, stemmed, quartered, and seeded
- 3/4 cup vegetable broth
- 1/4 cup red wine
- 1 cup cherry preserves
- 1 bay leaf
- salt and pepper to taste
Prepare the kumquats as directed above and set them aside.
Place the broth, wine, jam, and bay leaf together in a medium saucepan. Bring these to a boil, stirring to dissolve the preserves. Once this mixture reaches a boil, add the kumquats. Reduce the heat to maintain a simmer. Simmer steadily for 15-20 minutes, or until the kumquats are softened and the liquid looks syrupy. Add salt and pepper to taste, if desired.
Remove the pan from the heat.
Pour the fruit through a mesh sieve set over a bowl. Transfer the fruits from the sieve to a serving dish. Transfer the collected syrup to a small pitcher. Drizzle the liquid over poultry, such as duck, and serve the fruit relish alongside as an accompaniment.
Merry Christmas and Happy New Year! I am so grateful for my readers and also for the good food I am able to put on the table every day. I wish all of you good meals and lots of kitchen experimentation in 2014. Continue to take care of yourselves, your loved ones, and your neighbors in the months ahead.
©2013 Jane A. Ward