Serving Size: 4
Preparation Time: 1 hour
Ingredients
- ½ cup white wine
- 1 tablespoon pure olive oil
- 1 teaspoon pure olive oil
- 1½ teaspoon grainy mustard
- 1 teaspoon rosemary, chopped
- 4½ pound duck breasts, skin and fat removed
- 6 oz kumquats, sliced ¼ inch thick
- ½ cup sugar
- ½ cup water
- salt and pepper
- 2 shallots, medium, thinly sliced
- 1 jalapeno, seeded and sliced
- 2 oz black chanterelles (or matsutakes), chopped small
- 1 tablespoon Dijon mustard
Preparation
- Combine the wine, 1 teaspoon of the oil, and ½ teaspoon each of the mustard and rosemary. Add the breasts and turn to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, boil some water in a sauce pan, add the kumquat and simmer until tender, about 5 minutes. Drain and reserve kumquats. In the same pan combine the sugar and water, boil, stirring to dissolve. Add the kumquats and simmer for 8 minutes. Transfer all to a heatproof bowl.
- In a large skillet, heat the rest of the oil. Remove breasts from marinade (save marinade) and season with salt and pepper and cook over medium high until browned on the bottom, about 3 minutes. Turn, reduce heat, and cook until browned again and medium rare. Transfer to warmed plates.
- Add the shallots, mushrooms, jalapeno and remaining rosemary to the skillet and cook over medium low until softened, about 5 minutes. Add the duck marinade and simmer over medium high until syrupy, about 3 minutes. Add the kumquats and their syrup and bring to a simmer. Blend in the mustard and remove from heat. Add salt and pepper to taste. Pour the sauce over the breasts and serve.