• 4servings
  • 60minutes
  • 393calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) dry white wine

  2. 1 tablespoon(s) plus 1 teaspoon pure olive oil

  3. 1 1/20 teaspoon(s) grainy mustard

  4. 1 teaspoon(s) chopped rosemary

  5. 4 1/2-pound duck breasts , skin and fat removed

  6. 6 ounce(s) kumquats , sliced crosswise

  7. 1/3 inch thick

  8. 1/2 cup(s) sugar

  9. 1/2 cup(s) water

  10. Salt and freshly ground pepper

  11. 2 medium shallots , thinly sliced

  12. 1 jalapeño , seeded and thinly sliced

  13. 1 tablespoon(s) Dijon mustard

Instructions Jump to Ingredients ↑

  1. In a shallow dish, combine the wine with 1 teaspoon of the olive oil and 1/2 teaspoon each of the grainy mustard and rosemary. Add the duck breasts and turn to coat. Cover and refrigerate for 30 minutes.

  2. Meanwhile, bring a medium saucepan of water to a boil. Add the kumquat slices and simmer over moderately high heat until tender, about 5 minutes. Drain the kumquat slices. In the same saucepan, combine the sugar and water and bring to a boil stirring to dissolve the sugar. Add the kumquat slices and simmer over moderate heat for 8 minutes. Transfer the kumquats along with the sugar syrup to a heatproof bowl.

  3. In a large skillet, heat the remaining 1 tablespoon of olive oil. Remove the duck breasts from the marinade; reserve the marinade. Season the duck breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the duck breasts, reduce the heat to moderate and cook until browned on the bottom and medium rare, 2 to 3 minutes longer. Transfer the duck breasts to warmed plates.

  4. Add the shallots, jalapeño and remaining 1/2 teaspoon of rosemary to the skillet and cook over moderately low heat until softened, about 4 minutes. Add the reserved duck marinade and simmer over moderately high heat until syrupy, about 3 minutes. Add the kumquats and their syrup and bring to a simmer. Blend in the Dijon mustard and remaining 1 teaspoon of grainy mustard and remove from the heat. Season with salt and pepper. Pour the kumquat sauce over the duck breasts and serve.

  5. Make Ahead: The candied kumquat slices can be refrigerated for up to a week.


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