Star Anise Kumquat Sauce Recipes

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ROASTED DUCK WITH KUMQUAT SAUCE



Roasted Duck With Kumquat Sauce image

I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats.

Provided by Busters friend

Categories     Whole Duck

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

4 1/2 lbs duck, washed and dried
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 stalks celery, diced
1 onion, diced
2 cinnamon sticks
2 star anise
2 tablespoons olive oil, divided
1/4 cup honey
1/4 cup sherry wine vinegar
2 cups orange juice
1 tablespoon butter
10 kumquats, sliced crosswise into 1/8 -inch thick slices

Steps:

  • Heat the oven to 400 degrees.
  • Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin.
  • In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.
  • Heat a large sauté pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total.
  • Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours.
  • Remove the duck and set aside to rest 20 to 30 minutes before carving.
  • While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine.
  • Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.

Nutrition Facts : Calories 1545.9, Fat 140.9, SaturatedFat 46.9, Cholesterol 263.9, Sodium 829, Carbohydrate 27.8, Fiber 2.9, Sugar 22.5, Protein 40.7

CHEF JOHN'S KUMQUAT MARMALADE



Chef John's Kumquat Marmalade image

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 3h30m

Yield 32

Number Of Ingredients 6

2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

Steps:

  • Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
  • Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
  • Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
  • Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g

CRANBERRY-KUMQUAT SAUCE



Cranberry-Kumquat Sauce image

Add a tart twist to cranberry sauce with chef Brad Farmerie's delicious recipe.

Provided by Martha Stewart

Yield Makes 3 1/2 cups

Number Of Ingredients 11

1 pound kumquats, halved and seeded, seeds reserved
2 whole cloves
1 green cardamom pod (optional)
4 cups orange juice
2 1/2 cups sugar
2 tablespoons minced ginger
2 star anise
1/2 cinnamon stick
1/4 teaspoon dried Aleppo pepper flakes
1/4 teaspoon coarse salt
1 1/2 pounds cranberries

Steps:

  • Wrap kumquat seeds, cloves, and cardamom pods, if using, in a piece of cheesecloth; tie with kitchen twine to enclose. Place cheesecloth package in a large saucepan along with kumquats, orange juice, sugar, ginger, star anise, cinnamon stick, Aleppo pepper, and salt. Bring to a boil over high heat; immediately reduce heat to a simmer and cook until kumquats are soft and translucent and mixture is thickened and jamlike, about 1 1/2 hours.
  • Add cranberries to saucepan and cook until they just begin to pop, about 10 minutes. Remove from heat and let cool completely. Sauce may be kept in an airtight container, refrigerated, for up to 3 days.

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