Duck Breasts with Mustard and Candied Kumquats

Name: Duck Breasts with Mustard and Candied Kumquats
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 118 milliliters dry white wine; 907 grams duck breasts, skin and fat removed; 2 teaspoons grainy mustard; 1 jalapeño, seeded and thinly sliced; 170 grams kumquats, sliced crosswise 1/3 inch thick; 1 Tbsp pure olive oil; 1 teaspoon chopped rosemary; 4 servings Salt and freshly ground pepper; 2 mediums shallots, thinly sliced; 118 milliliters sugar; 118 milliliters water

Need a gluten free and dairy free main course? Duck Breasts with Mustard and Candied Kumquats could be an outstanding recipe to try. This recipe serves 4. One serving contains 475 calories, 46g of protein, and 14g of fat. A mixture of rosemary, water, kumquats, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

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.

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Whole Grain Mustard

Olive Oil

Rosemary

Wine

Add the duck breasts and turn to coat. Cover and refrigerate for 30 minutes.

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Duck Breast

Meanwhile, bring a medium saucepan of water to a boil.

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Water

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Sauce Pan

Add the kumquat slices and simmer over moderately high heat until tender, about 5 minutes.

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Kumquat

Drain the kumquat slices. In the same saucepan, combine the sugar and water and bring to a boil stirring to dissolve the sugar.

Ingredients you will need

Kumquat

Sugar

Water

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Sauce Pan

Add the kumquat slices and simmer over moderate heat for 8 minutes.

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Kumquat

Transfer the kumquats along with the sugar syrup to a heatproof bowl.

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Simple Syrup

Kumquat

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Bowl

In a large skillet, heat the remaining 1 tablespoon of olive oil.

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Olive Oil

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Frying Pan

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.

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Salt And Pepper

Duck Breast

Marinade

Transfer the duck breasts to warmed plates.

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Duck Breast

Add the shallots, jalapeo and remaining 1/2 teaspoon of rosemary to the skillet and cook over moderately low heat until softened, about 4 minutes.

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Rosemary

Shallot

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Frying Pan

Add the reserved duck marinade and simmer over moderately high heat until syrupy, about 3 minutes.

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Marinade

Whole Duck

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.

Ingredients you will need

Salt And Pepper

Whole Grain Mustard

Dijon Mustard