Crispy Duck with Braised Chinese Broccoli

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This Asian-inspired duck dish from chef Marc Orfaly is the perfect addition to your midwinter repertoire. The sweet, citrus-y kumquat glaze balances out the richness of the bird while the the braised Chinese broccoli adds savory layers of flavor that shine through on the final plate. Orfaly offers step-by-step  instructions for confiting the duck — it’s not nearly as intimidating as it sounds — which can be done as much as a month in advance.


for the duck
  • 1 whole large duck
  • 1/3 cup kosher salt
  • 2 tablespoons ground black pepper
  • 2 teaspoons thyme
  • 2 pounds duck fat
for the simple syrup
  • 2 cups sugar
  • 2 cups water
for the sweet and sour kumquat glaze
  • 2 pounds thinly sliced kumquats
  • 2 tablespoons salt
for the braised Chinese broccoli 
  • 1 large bunch rinsed Chinese broccoli
  • 1 ounce sesame oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon ginger root, finely chopped
  • 1 cup rice wine vinegar
  • 1 quart chicken stock


for the duck
  1. Split the duck in half and remove the rib cage. Mix together the salt, pepper and thyme. Rub the mixture evenly over the duck halves, place into a shallow pan and cover tightly. Refrigerate overnight to cure.
  2. Preheat oven to 200°F. In a shallow heavy roasting pan, add the duck fat and the thoroughly rinsed duck halves. Be certain that the duck is entirely covered; if it is not then cover with additional duck fat.
  3. Cook uncovered for approximately 12 hours or until pressing your thumb between the leg joint receives no resistance.
  4. Cover and refrigerate the entire pan; this will keep up to 1 month in the refrigerator.
  5. When ready to eat, remove the duck halves from the fat and scrape off excess fat.
  6. Slice the cooled duck meat, leaving the skin on. Fill a cast iron pan to 2” deep with duck fat and heat on medium. Place the sliced duck meat skin side down into the heated duck fat & heat approximately 8 to 10 minutes to re-crisp.
for the simple syrup
  1. Combine the sugar and water in a pan on the stove. Cook, stirring gently with a wooden spoon, over low heat until the mixture is hot to the touch and most of the sugar is dissolved; do not stir again, or the syrup may crystallize as it cools.
  2. Then bring to a simmer and cover, simmer gently for 2 minutes. Remove from the heat and allow to cool.
for the sweet and sour kumquat glaze
  1. Prepare the kumquats overnight by salting them in a perforated pan so that the liquid is extracted by falling below.
  2. Heat a pot of salted water to a boil and blanch briefly and quickly remove them from the water and repeat a second time.
  3. Combine the simple syrup and the kumquats in a sauce pan and simmer for 30 minutes.
for the braised Chinese broccoli 
  1. In a large saucepan, heat sesame oil over high heat. Place the bunch of broccoli into the pan and sear on both sides, then remove.
  2. Add garlic and ginger and stir fry until lightly browned. Separate the broccoli leaves and add them back into the pan.
  3. Add rice wine vinegar and chicken stock, bring to a boil, reduce heat, cover and simmer until the broccoli is tender for approximately 5 to 7 minutes.
to assemble
  1. Place a serving of the Chinese broccoli on the plate and a serving of the duck, crisp skin side up on top.
  2. Top the duck with the glaze and serve.

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