-
1
Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction.
-
2
Season the breasts on both sides with salt and pepper.
-
3
Reserve in the refrigerator.
-
4
Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest.
-
5
Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water.
-
6
Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
-
7
If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them.
-
8
Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them.
-
9
Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon.
-
10
Push the pulp against the strainer to extract the juice.
-
11
(Don't worry if you end up with only a tablespoon or 2.)
-
12
Place the kumquat zests on a cutting board and slice them into fine julienne.
-
13
Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
-
14
If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
-
15
Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard.
-
16
Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
-
17
Pour the fat out of the pan if it hasn't burned, save it for omelets and deglaze the pan with the reduced kumquats or orange juice.
-
18
Use a whisk to add the glaze.
-
19
Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol.
-
20
At this point, adjust the thickness of the sauce its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it.
-
21
Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts.
-
22
(Don't let it sit without whisking or the butter will separate.)
-
23
Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
-
24
Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts.
-
25
Serve hot, with orange wedges if desired.
