Duck Breasts With Mustard And Candied Kumquats
Ingredients
- 1/2 cup dry white wine
- 1 tablespoon plus 1 teaspoon pure olive oil
- 1 1/2 teaspoons grainy mustard
- 1 teaspoon chopped rosemary
- Four 1/2-pound duck breasts, skin and fat removed
- 6 ounces kumquats, sliced crosswise 1/3 inch thick
- 1/2 cup sugar
- 1/2 cup water
- Salt and freshly ground pepper
- 2 medium shallots, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1 tablespoon Dijon mustard
Instructions
Duck Breasts With Mustard And Candied Kumquats serves 8 original recipe by Food & Wine.
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