Those adorable-yet-thirsty kumquats sneaked out of my appetizer recipe and into my Grand Marnier-soaked duck entrée. I decided to roast the duck breasts instead of shallow fry to allow the developing fat flavors to penetrate the meat, thyme and kumquats. With a tangy saucy glaze, partially sliced fingerling potatoes, orange and greens, this recipe ticks the traditional but with a tangy twist box. Serve with a youthful bottle of Burgundy Pinot Noir or Beaujolais Gamay. I say youthful and light as you wouldn’t want it to dominate your duck, or would you?
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