Star Anise Kumquat Sauce Food
ROASTED DUCK WITH KUMQUAT SAUCE
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
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
ROASTED DUCK WITH KUMQUAT SAUCE RECIPE
Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred white-tablecloth dining room of the Langham, Huntington Hotel & Spa -- previously Pasadena's Ritz-Carlton -- where he's been chef de cuisine for the last eight years. But in other ways, Strong is a world away, the distance more conceptual, even emotional, than geographic.This is downtime, a rare day off during the holidays, a feast cooked purely for the fun of it to celebrate both the season and the gift of time with friends and family."Take a traditional meal and put a twist on it," is how Strong describes his holiday dinner, a menu centered around an old-fashioned roast duck but marked by a faintly Asian spice route of star anise and cardamom, honey, cinnamon and citrus.Strong checks on a roasting duck the color of mahogany, then stirs a honey gastrique sauce in the copper pot his friend (and Langham maitre d') Robert Hartstein carried back from Paris in his luggage years ago. He gives his fiancee ("I can say that now! We got engaged three weeks ago"), Lissa Pallo, pointers on how to tie a bouquet garni to decorate a turnip-potato gratin while he arranges thin slices of fresh ginger around a pan of seared bok choy.Classical eyeThe bouquet of bay leaf and thyme sprigs is a pretty, aesthetic touch more than a flavor signal -- the gratin is subtly laced with star anise. It's also a cheffy gesture that represents how Strong thinks about food: classically, with an attention to detail and technique that provides the foundation for simple meals at home as well as for the tasting menus (operatic, inspired) he orchestrates at the Dining Room.Pallo moves off to play with Hartstein's two small children, 15-month-old Ava and 3 1/2 -year-old Robbie, who has made a fishing rod with a large rubber spatula and kitchen twine. Hartstein fashions an ad hoc bib from a dish towel (Hartstein also trained as a chef) for Ava; his wife, Jennifer, a pediatrician, adds a finishing touch to the dinner table.Strong begins dicing kumquats in the Hartsteins' kitchen, flicking the little seeds to the side of the cutting board with the tip of an old chef's knife."I love kumquats; they remind me of when I was a kid," says Strong, who lived in Camarillo and El Cajon, outside of San Diego, until he was 15. "When we lived in Camarillo, we had kumquat trees, Meyer lemon trees, loquats. There were pomegranates up the street. I'd stuff my shirt with them and then ride away on my bike. The lady hated us."Another neighbor grew sugar cane, which he'd trade for his mother's chocolate chip cookies. Larceny, it seems, only applied to pomegranates.An early passionStrong grew up as one of eight kids and learned how to cook at an early age from his mother and grandmother. His mother not only made barter-quality cookies but also baked bread. "She ground the wheat for the bread she'd bake herself," he says.Strong's father was president of a drip irrigation company, so he installed a system in the family vegetable garden, which was Strong's project. "My older brothers mowed the lawn; I pulled weeds" -- and grew tomatoes and zucchini, the first subjects of his culinary experiments.In public high school in Salt Lake City, where his family moved when he was 15, Strong took cooking classes ("I'd make chicken cordon bleu and rice pilaf; back then I thought that was pretty cool") and apprenticed to a pastry chef at a local restaurant. At 19, he went to culinary school, L'Academie de Cuisine near Washington, D.C., and then moved to Philadelphia to work at the Ritz-Carlton.Back in the kitchen, Strong whips cream into soft peaks, then folds in a ganache of melted chocolate and cardamom-infused cream to make a milk chocolate mousse. He recounts how he made a pie out of the mousse for Thanksgiving, showing Pallo's 9-year-old niece how to work the simple recipe: equal weights of chocolate, warm cream and whipped cream.This same proportion works for a luxurious foie gras mousse Strong makes at the Langham. "You take out the chocolate and use foie. A little secret."He adds layers of purchased pound cake, chopped chocolate, slices of banana and fresh blueberries and raspberries, alternating layers with the chocolate mousse as one would a trifle. ("At my house, we got to lick the bowl; we still do.") Sprigs of chocolate mint dot the top.Another reason Strong likes this recipe is because it's so adaptable: One night at the Langham, he layered the mousse with delicate chocolate craquantes (pearl-size chocolate-covered rice candies) and perfectly cut squares of his own homemade pound cake, then piped chantilly cream stars on the top, alternating them in concentric circles around fresh berries. Sometimes he makes the mousse in individual cups; other times, it's one big family-sized bowl."I have other chocolate mousse recipes -- you have eggs, you have sabayon -- they're much more complicated," Strong says. "I like this better; sometimes simplicity is best."Cultural infusionWhile he was cooking at the Ritz-Carlton in Atlanta, where he'd moved after three years at Philadelphia's Ritz-Carlton, Strong was thinking about Europe. "The chef was trying to get me to go to France, but I couldn't get a work visa." Then a chef whom Strong had met while staging in Atlanta called from a restaurant in Barcelona, Spain, owned by the Ritz-Carlton, saying his sous chef had quit and asking Strong to come over and take his spot.Strong was in Barcelona for two years, learning how to cook with olive oil instead of butter (courtesy of his classical culinary training), and learning how to speak Spanish and a smattering of Catalan."If I'd use butter and cream with fish, they'd say, 'What's that French stuff?' " he says. "It taught me how to do different things."The duck comes out of the oven and rests for a while on the counter before he cuts it with quick precision. "The thing about all birds is that you want the skin crispy," says Strong. He says that in Atlanta he'd sear ducks by rotating them constantly in a hot saute pan -- a huge fork stuck into the bird -- like a manual rotisserie. They never went into the oven.Strong (who finishes his duck in the oven) takes a deep breath. "Your house starts to smell like spices -- the cardamom, the nutmeg, the cinnamon -- if you're cooking for the holidays, you want to smell spice."The gastrique reduced (the amber of the honeyed sauce matches the color of the old copper pan), Strong drops in a nub of butter and the sliced kumquats. "It's basically duck a l'orange," he says, stirring. "I wanted a sauce that didn't have veal stock. We make it once a week at the restaurant, but that's kind of crazy at home. What you want is a combination of things that are a little exotic but that you can get at Vons."While Strong is seeding pomegranates to garnish a simple kabocha squash soup ("Soup!" yells toddler Robbie, who promptly decides to create his own from water, berries and a small mountain of fresh thyme), Pallo comes back into the kitchen to get some of the fruit for the table. An actress whose mother is from Monterey, Mexico, Pallo watches her fiance delicately remove the garnet seeds from their intricate housings. "I grew up on a farm in Fresno; we'd just throw them on the ground," she says.Strong sprinkles a few spiced pecans atop the warm soup and pours the finished gastrique -- the kumquats like disks of bright gold -- into a tiny copper pot for serving. "I'm not going to spend the whole day in the kitchen," says Strong about the short time he has off (the Langham is open throughout the holidays). "When you're entertaining at home, it's about the food -- but it's also about spending time with the people."
Provided by Amy Scattergood
Categories MAINS
Time 45m
Yield Serves 6
Number Of Ingredients 13
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 saute 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 resting, 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.
KUMQUAT SAUCE WITH STAR ANISE
This exquisite four-ingredient sauce is wonderful spooned over yogurt, waffles, or pancakes for a flavorful breakfast, used as a salad dressing, or served with roast chicken or pork. The kumquats, a bite-sized winter fruit, offer a big sweet-tart flavor in a small package. There's no need to peel kumquats. In fact, their sweetness comes from the peel while the juice is tart. We find that the easiest way to seed them is to use a small pointed paring knife to pick out the seeds from the kumquat slices. When buying kumquats, choose bright orange fruit that are firm and have a fragrant aroma.
Categories Dessert
Time 18m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a medium saucepan and set over medium heat. Bring to a boil, stirring, until the sugar is dissolved. Add the star anise and return the mixture to a boil; boil 5 minutes. Stir in the kumquats and salt; simmer until slightly thickened, about 5 minutes. Remove the star anise and reserve for garnish, if desired. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 week. Serve chilled or gently reheat. Yields 1/4 cup per serving.
Nutrition Facts : Calories 144 kcal
STAR ANISE KUMQUAT SAUCE
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a saucepan bring the water and the sake or vermouth to a boil with the sugar, the star anise, and a pinch of salt and boil the mixture for 5 minutes. Stir in the kumquats and simmer the mixture for 5 minutes, or until it is thickened. Discard the star anise, chill the sauce until it is cold, and serve it with ice cream, yogurt, or pound cake. The sauce keeps, covered and chilled, for 1 week.
KUMQUAT AND CRANBERRY COMPOTE
Categories Condiment/Spread Berry Citrus Ginger Stew Thanksgiving Quick & Easy Cranberry Fall Kumquat Anise Gourmet
Yield Makes 8 to 10 condiment servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
SPICY PORK AND KUMQUAT STIR-FRY
Categories Fruit Ginger Pork Stir-Fry Quick & Easy Kumquat Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
- Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.
STAR ANISE SAUCE
Make and share this Star Anise Sauce recipe from Food.com.
Provided by Alan Leonetti
Categories Sauces
Time 35m
Yield 3/4 Cup
Number Of Ingredients 11
Steps:
- In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
- Reduce heat& simmer about 5 minutes.
- Check for seasoning.
- Bring to a boil again.
- Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
- Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.
Nutrition Facts : Calories 853.9, Fat 16.8, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5457.9, Carbohydrate 152.8, Fiber 16.4, Sugar 83.1, Protein 24
CRANBERRY-KUMQUAT SAUCE
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
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.
CHEF JOHN'S KUMQUAT MARMALADE
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
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
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