wine : For this dish we recommend an inexpensive California Zinfandel. The fruitiness will go nicely with the kumquat and plums. If you want to splurge get a top Burgundy from France or a Russian River Pinot Noir from California. These wines should be weighty enough to handle the duck, but sutble enough to allow the flavors to shine through.
(serves 4)
marinade:
1 teaspoon allspice (ground)
1 cup st. dalfour fancy plum spread (a good conserve can substitute)
1 branch of rosemary leaves
5 kumquats
fresh ground pepper to taste
1 teaspoon thyme (dry)
1-2 days before combine all marinade ingredients in a blender or food processor, and blend until a jelly consistency. Smear marinade on duck breast and refrigerate until preparation time.
duck and sauce:
2-3 boneless duck breast (whole breast)
3 cups of sliced shitake mushrooms
2 cups of sliced kumquats
1 branch of rosemary leaves
4 tablespoon balsamic vinegar
3 cups of dry sherry
1/2 cup of butter (one stick)
sea salt to taste
fresh ground pepper to taste
optional side dish
angel hair pasta
preheat oven to 350 degrees.
1. Day of serving : leave marinade on duck breast and slice slightly into duck breast (on skin side) and sprinkle with sea salt and fresh ground pepper.
2. Fry breast on skin side for about 6-8 min. until nice and brown. Save grease from duck in the pan.
3. Transfer duck to a drip tray and place oven for about 10-20 min. Duck should be slightly pink inside.
sauce:
1. In a heavy sauce pan with duck grease, fry sliced and cleaned mushrooms and kumquats with the rosemary at medium heat until tender.
2. Remove from pan and place into a bowl and keep warm.
3. In the sauce pan add the balsamic vinegar and let it almost cook away. Add the sherry, and lower the heat and let cook for 2-3 minutes. Take the pan from the heat and add the cold butter and stir until blended.
4. Add salt and pepper as needed and blend the sauce in with the mushrooms and kumquats.
5. Slice the duck and place it on a bed of pasta. Cover with the sauce.
