How to Make Maple Glazed Duck & Candied Kumquat Quesadillas

While the techniques for cooking duck are different from the ones you would use while making a regular chicken recipe, the serving methods are somewhat similar. You can cook duck with vegetables or rice, slice it up or serve it whole, as per your preferences. Duck is a particularly popular meat during the fall season, and duck that has been glazed with maple syrup is the quintessential autumn meal. This is an extremely simple recipe, that does not require hours of marination; all you need to do is clean the duck, stuff it with vegetables and herbs of your choice, brush it with maple syrup, and place it in a preheated oven.

If you decide to serve maple glazed duck as the main dish for dinner, you can try  making candied kumquat quesadillas for dessert, as these will bring the meal to a delicious finish. This is also a fairly easy to make recipe, and requires no more than 20 minutes for preparation. The best thing is that it is served hot, so no refrigeration time is required.


  • 1

    Maple Glazed Duck

    Prep time: 20 to 30 min
    Baking time: 1 hour
    Total time: 1 hour 30 min
    Yield: 10 servings

    Whole duck: 1 (3 1/2-pound)
    Yellow onion (sliced in half): 1 small sized
    Garlic: 1 head
    Fresh thyme: 1 bunch
    Fresh parsley: 1 bunch
    Fresh rosemary: 1 bunch
    Kosher salt: 2 tablespoons
    Pepper: 1 tablespoon
    Red wine vinegar: 1/2 cup
    Savoy cabbage (blanched): 2 head
    Vermont maple syrup: 1 cup

    Remove the innards from the cavity of the duck, thoroughly wash it, and pat it dry with a paper towel. Using a sharp meat knife, make a few slits in the skin of the duck breast, but make sure you do not cut into the meat. Combine the onion, garlic and herbs in a small bowl, season them with salt and pepper, and then stuff the duck with this mixture. In another bowl, combine the red wine vinegar and maple syrup, and apply this mixture generously all over the outside of the bird. Place the stuffed duck on the roasting rack in an oven preheated at 350 degrees, and cook for one hour, glazing the bird with the vinegar and syrup mixture periodically.

  • 2

    Candied Kumquat Quesadillas

    Prep time: 8 min
    Baking time: 8 to 10 min
    Total time: 18 min
    Yield: 2 servings

    Flour tortillas: 2 (10-inch)
    Butter (melted): 2 tablespoons
    Banana (thinly sliced): 1 medium
    Chocolate morsels: 1/4 cup semisweet
    Brown sugar: 3 tablespoons (firmly packed) plus more for topping
    Ground cinnamon: 1/4 teaspoon
    Candied Kumquats: 1/2 cup
    Vanilla ice cream: for serving (optional)
    Caramel sauce: for serving (optional)
    Nonstick, nonflammable cooking spray: As required

    Preheat the grill to medium high heat and spray it liberally with cooking spray. Brush one side of the tortilla with melted butter and place it on the grill rack, buttered side down. Generously spread candied kumquats on the tortilla, and top it with banana slices and chocolate morsels. Sprinkle brown sugar and cinnamon powder all over the topping and cover it with the other tortilla. Brush the top tortilla with melted butter and sprinkle some brown sugar onto it before grilling the quesadilla. Grill the quesadilla until the bananas are soft and the chocolate morsels are melted - this should take 3 to 4 minutes on each side. Cut the finished quesadilla into wedges of the desired size, and serve immediately with caramel sauce, ice cream, or any other sweet accompaniment of your choice.

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