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.
Crispy Duck with Braised Chinese Broccoli
Ingredients
- 1 whole large duck
- 1/3 cup kosher salt
- 2 tablespoons ground black pepper
- 2 teaspoons thyme
- 2 pounds duck fat
- 2 cups sugar
- 2 cups water
- 2 pounds thinly sliced kumquats
- 2 tablespoons salt
- 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
Directions
- 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.
- 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.
- Cook uncovered for approximately 12 hours or until pressing your thumb between the leg joint receives no resistance.
- Cover and refrigerate the entire pan; this will keep up to 1 month in the refrigerator.
- When ready to eat, remove the duck halves from the fat and scrape off excess fat.
- 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.
- 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.
- Then bring to a simmer and cover, simmer gently for 2 minutes. Remove from the heat and allow to cool.
- Prepare the kumquats overnight by salting them in a perforated pan so that the liquid is extracted by falling below.
- Heat a pot of salted water to a boil and blanch briefly and quickly remove them from the water and repeat a second time.
- Combine the simple syrup and the kumquats in a sauce pan and simmer for 30 minutes.
- 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.
- Add garlic and ginger and stir fry until lightly browned. Separate the broccoli leaves and add them back into the pan.
- 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.
- Place a serving of the Chinese broccoli on the plate and a serving of the duck, crisp skin side up on top.
- Top the duck with the glaze and serve.