Friday, November 14, 2014

FFWD ~ Pan Seared Duck Breasts with Kumquats

FFWD ~ Pan Seared Duck Breasts with Kumquats
This week, for French Fridays, we are serving up Pan Seared Duck Breasts with Kumquats! Sounds rather ooh la la…doesn’t it? Not to mention amazing! This is our third duck recipe for FF’s.  I was thrilled and excited, when I saw it on our November schedule. Duck is a favorite in our house, although I don’t prepare it often enough.  The duck was easy to procure…but the kumquats have not shown up in our supermarkets yet. Their growing season is November to March.

Kumquats are like mini oranges, yet they are not part of the citrus family. They are the size and shape of a large olive, and are completely edible.  When you take your first bite, you’ll be surprised to find the skin is sweet, and pulp is tart. The first time I ate a kumquat, I was in Florida at a farmers market. One of the growers was selling large bags, very reasonably, so of course I was intrigued! He encouraged me to try one, and I was delighted! What would I do with these if I buy them?  The answer was make marmalade! Well, of course!  And I’ve been making marmalade ever since! 

My Preserved Kumquats
Last winter, I bought a bag of Kumquats from the same farmers market. My plan was to make marmalade. After making a double batch, I still had quite a few left.  I decided to preserve the rest in syrup making two jars.  Until yesterday, they were both still sitting in my fridge, sealed and unopened. Finally, I had a reason to open a jar! They would be perfect for my FF’s pan seared duck breasts.

This was a fantastic dinner…it made an ordinary night feel like a special occasion
The sauce for the duck breasts, is the most time consuming part of the recipe. It consists of a red wine, balsamic vinegar, black peppercorns, whole coriander, shallots, orange juice and chicken broth. This can be prepared ahead of time.  Before serving, three tablespoons of the kumquat syrup are stirred into the sauce. The fragrance that permeated the kitchen was delightful!  When you’re ready to serve your meal, it is time to sear the duck.  First scoring the fatty side and searing for about 8 minutes, then turn and sear for another 3 minutes. Oops...I was taking a phone call, and messed up the timing!  Luckily it was OK! The candied kumquats are served along side the duck which was still pink and delicious! I might have liked it a tad more rare, but it seemed perfect to Bill! This was not only husband friendly, but company worthy as well!  Happy Friday everyone!
   
This recipe can be found in Dories cookbook, “Around My French Table” or here at Epicurious where it has been published. To see what the other Doristas thought of this recipe, check it out on the FrenchFridays web-page.  For anyone who would like the recipe for the Honey-Ginger Preserved Kumquats you can find it here.

Bon Appétit


23 comments:

  1. Beautiful, Kathy! Love that you had some preserved kumquats on hand and that you got to use them! They look great and, as I've said elsewhere, like little jewels on the plate!

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  2. Wow, Kathy. This looks delicious! I never cease to be amazed at how resourceful you are! Have a lovely weekend!

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  3. Lucky you with the homemade kumquat preserves! And I never knew they weren't a citrus. Well done!

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  4. love the idea of pairing with kumquat preserves! this looks amazing

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  5. That looks impressive. I am pretty unfamiliar with kumquats, and I think the ones I've tasted weren't ready since they were extremely bitter, but your description makes me think I should retry. The other bloggers I've seen who made this recipe couldn't find kumquats in the store either, so they used oranges or tangerines -- your waiting supply is incredible!

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  6. Thank you for giving us the lowdown on kumquats, Kathy. I don't think I have ever eaten one (I could not find the kumquat that was promised in the JarJar Duck. And, I've never bought one. They will be in our markets here for the holidays but I have to think that when I'm in Cali for the Winter, they will also be available. Marmalade and syrup. I really like my duck rare so it was pink, very pink. I did the 8 minutes/3 minutes and then into the oven. It seemed to work fine. I really have enjoyed all Dorie's duck recipes also. Glad you did as well. And, Bill, of course. Yours looks delicious.

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  7. I love that you had candied kumquats in the fridge, just waiting for this recipe to come along! We both enjoyed this one too, though Howard declined the fruit, of course. Happy weekend!

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  8. I love those candied kumquats! This must taste amazing, Kathy.

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  9. I bought about half a dozen kumquats in the supermarket once to take to work as a snack. They tasted bitter, but I ate them anyways. Preserving them in syrup sounds like the great way to make them pleasantly tart.

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  10. I have never eaten a kumquat before and had no idea what they were. That's what I like about doing
    this book, we are learning about so many new items. It's great to get out of our comfort zone and try
    new things. We loved all her duck recipes. Your dish looks perfect, I love that jar of preserved
    kumquats, beautiful. Have a great weekend.

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  11. I am going to copy your kumquat idea. Do you have a good recipe?

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  12. Hi Kathy, did not know that kumquats were completely edible. Beautiful dish!

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  13. Dear Kathy, This is a lovely and elegant meal. Have a beautiful Sunday. Blessings, Catherine xo

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  14. I happen to have put up several jars of kumquats in rosemary syrup last year.... I thought at first I would try this with the fresh ones off our bush but the candied ones will be perfect! Happy Sunday! ~ David

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  15. Having your own preserved kumquats makes your meal even more special Kathy! I don't think I have found duck for any of the recipes. Next time I'm in Dallas I need to try to find some.

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  16. Wow, what a wonderful way to use your preserved kumquats! Looks like a wonderful meal indeed.

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  17. I love that you make homemade marmalade. We enjoyed this duck too. It is company worthy.

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  18. In Greece there is only one place in which kumquats are growing, Corfu island and they make a delicious liquer from them. I can only imagine the aromas of this dish!

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  19. I love preserved kumquats - I am sure your marmalade is very tasty :-)
    Your meal looks company worthy & I am glad to hear it is husband approved.

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  20. You are the clever one to preserve your leftover fruit. Leftovers in my house often sadly wither and shrivel and end up in the bin. Your duck looks devine - love your thick sauce.

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  21. Such a beautiful and elegant dish for company, Kathy! We happen to have a couple of qumquat trees in our backyard! Amazing how fast they grow and how much fruit they bear every year! Love your sauce as well to accompany the fabulous duck breast...yumm! xo

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  22. I have never met a duck dish I didn't like and this sounds especially good Kathy! And isn't it fun when you suddenly have to have something you preserved in another season!

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