GLAZED SMOKED DUCK WITH CANDIED KUMQUATS

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Glazed Smoked Duck with Candied Kumquats image

Yield Makes 6 first-course servings

Number Of Ingredients 8

1 cup dry white wine
1 cup apricot jam
1 bay leaf
2 cinnamon sticks, broken in half
1 1/3 cups kumquats, stemmed, quartered, seeded
2 teaspoons Grand Marnier
3 cups arugula
2 6-ounce smoked duck breasts, each cut into 15 thin slices

Steps:

  • Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquats. Simmer until kumquats are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm over low heat before continuing.) Strain glaze into small bowl. Discard cinnamon and bay leaf; reserve candied kumquats and glaze separately.
  • Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice.

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