Recipe Sections
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If you want the skin to be crisper dab the breast with kitchen paper and place under a hot grill and dab again with kitchen towel.
This duck dish would be great served on top of a rosti potato.
Cumquats are one of the best little fruits, often misunderstood and seen as only an ornament. Also viewed by some cooks as difficult to prepare and cook. I just love them in marmalade, and they are pefect with duck.
4 Luv-a-Duck duck breasts
8 preserved cumquats, sliced
1/4 cup white wine
2 tbsp cumquat preserving juice
1 tsp parsley
1 tsp chives
Salt & pepper to taste
Using a sharp knife score the skin evenly about four or five times. This allows excess fat from under the skin to escape.
Heat a suitable oven pan. Lightly season the duck portions with a little salt and freshly ground pepper.
When the pan is hot, place the breasts skin side down, cook for 2-3 minutes until the skin begins to brown, turn over and cook for 1-2 minutes. Place into a hot oven at 220C for approximately 8-9 mins.
Remove from the pan and let it rest for about 5 mins. This will allow the juices to settle.
Pour the duck fat into a suitable container and place the pan back on the stove on high heat. Deglaze the pan with white wine and let it reduce down by half.
Add the cumquat liquid, the cumquats and allow to reduce to a nice syrupy sauce. Add the herbs, and correct to taste. Slice the duck breast 2-3 times on an angle and arrange on warmed plates. Pour a little of the sauce around and serve.