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Red Cooked Duck with Kumquats - Kumquat #1

Monday, January 14, 2013



I'm doing another kumquat series this year. I love kumquats :)
Whenever I see kumquats, I think of Chinese New Year

But I'm not going to do desserts but more towards dishes.
This dish shall be my first.

Few months back I picked some kumquats from my tree and cooked pork ribs with it and it was delicious. And when I saw this recipe, it was a must try for me!



I was actually planning to use chicken. There are only 2 adults dining here nowadays and we can't finish up 1 duck. Cooking half a duck needs storage space for the other half. Since I was trying to clear my freezer now in anticipation for CNY, it's not a good idea to buy more duck. And luck was on my side when my SIL's inlaws asked me if I want any free range duck! I jumped at the offer and said, yes please, half a duck!

I made some changes to this recipe due to the availability of ingredients. I can't get haw powder, I used haw flakes. No red cook sauce, I made the seasoning for this dish from scratch with basic ingredients.

After cooking the dish, I took some up and packed it for my SIL's inlaws. They told me, the duck was very fragrant and nice. And the mother in law wants to replicate it.

In our opinion, the kumquat really helped to flavour the duck very well and masking it's gamey smell. My hubby and I really liked it and I hope you'll like it too


Red Cooked Duck with Kumquats
Recipe by: WendyinKK

600gm duck, chopped into small pieces
1/2 Tbsp sugar
1 inch ginger, thinly sliced
2 stalks of green onions (white parts), sectioned
1 star anise
2 inches cinnamon stick
3 tubes of haw flakes
2 soup spoon of Shaoxing wine
2 soup spoon of Light soy sauce
1/8 tsp salt or as needed
10 kumquats
*1 soup spoon=20ml

1. Boil a pot of water and blanch duck pieces for 30 seconds. Drain.
2. Put blanched duck into wok and let it cook on medium heat until oil starts to ooze from the duck skin.
3. Put in ginger, spring onions, star anise and cinnamon stick. Gently toss everything around and let it cook until some parts of the meat start to brown.
4. Put in enough water to cover the duck. Put in wine, sugar, soy sauce and haw flakes. Bring it back to a boil and lower to simmer. Cover and let it cook for 30 minutes.
5. Meanwhile half kumquats horizontally and remove the seeds with a toothpick.
6. After the duck has past 30 minutes, put in the kumquat halves and let it simmer for another 30 minutes.
7. Reduce gravy and let it caramelize a bit (if not it won't be red cooked, hehehehe), adjust taste with more salt and sugar if needed.


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

16 lovely notes:

Sharon @Feats of Feasts January 14, 2013 at 11:32 AM  

Haw flakes!! Haha! I never knew can cook with haw flakes. Looks delicious! Aiyoh....mention CNY i so scared to think about what to prepare.

Jes's Deli Corner January 14, 2013 at 11:37 AM  

My husband always said duck very hard to cook..look at your duck meat here oh no cannot tahan leh...I must try to cook this.

Mel January 14, 2013 at 11:40 AM  

Hello Wendy,
The word "kum quat" immediately catch my eyes...and so am I...I loves kumquats! This dish looks really very delicious with that kumquat citrus taste! Loves to give this a try one day. Thanks for sharing!

Phong Hong January 14, 2013 at 1:00 PM  

Looks super delicious! I wasn't a duck fan until recently but like you, buying one duck would be a lot. Also no space in freezer. But will try when opportunity arise :)

Samantha Chia January 14, 2013 at 1:18 PM  
This comment has been removed by the author.
Honey Bee Sweets January 14, 2013 at 1:29 PM  

Wendy, you think beef chunks will work with this recipe? I love kumquat too ya! Slurp!

WendyinKK @ Table for 2..... or more January 14, 2013 at 1:43 PM  

Sharon,
Just make some jellies and buttercakes. No one will blame you la.


Jes,
Duck is not hard to cook leh.. hahaha.. but not much to eat only



Mel,
More to come this week, heheheh



Phong Hong,
If other times, I don't mind storing the other half, just not now



Bee,
I think will work just as good! MEat is just as tough and red meats too!

WendyinKK @ Table for 2..... or more January 14, 2013 at 1:49 PM  

Bee,
Oh yeah, if you want to use beef, then you must brown the meat with some oil...because no additional oil is used in this recipe

Kimmy January 14, 2013 at 3:10 PM  

Hi Wendy, I never know kumquats can be used this way. This dish must be really yummy [sourish/sweet] but same as you my family is to small to finish the whole duck. Can I substitute with chicken or meaty pork ribs?

christina,  January 14, 2013 at 3:45 PM  

Instead of using haw flakes can we substitute with the hawthorn fruit itself? The fruit is sourish so I guess you may need to add sugar as well..?

Cynthia Foo PH,  January 14, 2013 at 5:19 PM  

TQ, now no need to think of new recipe for duck (for CNY). I think it was good choice to use Duck with Kumquats, sort of western style of their popular Duck with orange.

Chef and Sommelier January 14, 2013 at 11:57 PM  

Hi Wendy! I have never tried using kumquat in a savoury dish... hmmm interesting...

Fern @ To Food With Love January 15, 2013 at 6:10 PM  

Sounds delicious with the kumquats and haw flakes. Never cooked with these ingredients before, but I definitely have to try it one day. Great recipe!

Jeannie Tay January 16, 2013 at 9:56 AM  

I am not a fan of duck meat because of the smell....this would be delicious if really can musk it! Love kumquats too!

Lilly,  January 26, 2013 at 3:09 PM  

The dish looks good!
Does your kumquat have fruit all year round?

WendyinKK @ Table for 2..... or more January 27, 2013 at 1:08 AM  

Lilly,
I have a tree and there's no season for it.
But those that I am using for the week's recipes are all store bought, imported from China available from Dec-Feb only

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