Glazed Smoked Duck with Candied Kumpuats |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1 cup dry white wine | 1 cup apricot jam | 1 bay leaf |
| 2 cinnamon sticks, broken in half | 1-1/3 cups kumquarts, steammed, quartered, seeded | 2 teaspoons Grand Marnier |
| 3 cups arugula | 2 6-ounce smoked duck breasts, each cut into 15 thin slices | |
| 1 | Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquarts. Simmer until kumquarts are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. Strain glaze into small bowl. Discard cinnamon and bay leaf, reserve candied kumquarts and glaze separately. |
| 2 | Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice. |