|FFWD ~ Pan Seared Duck Breasts with Kumquats|
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.
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!