Recipe information
Yield
6 first-course
Ingredients
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
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Preparation
Step 1
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. DO AHEAD 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.
Step 2
Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice.