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1
In a shallow dish, combine the wine with 1 teaspoon of the olive oil and 1/2 teaspoon each of the grainy mustard and rosemary.
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2
Add the duck breasts and turn to coat.
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3
Cover and refrigerate for 30 minutes.
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4
Meanwhile, bring a medium saucepan of water to a boil.
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5
Add the kumquat slices and simmer over moderately high heat until tender, about 5 minutes.
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6
Drain the kumquat slices.
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7
In the same saucepan, combine the sugar and water and bring to a boil stirring to dissolve the sugar.
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8
Add the kumquat slices and simmer over moderate heat for 8 minutes.
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9
Transfer the kumquats along with the sugar syrup to a heatproof bowl.
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10
In a large skillet, heat the remaining 1 tablespoon of olive oil.
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11
Remove the duck breasts from the marinade; reserve the marinade.
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12
Season the duck breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 3 minutes.
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13
Turn the duck breasts, reduce the heat to moderate and cook until browned on the bottom and medium rare, 2 to 3 minutes longer.
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14
Transfer the duck breasts to warmed plates.
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15
Add the shallots, jalapeno and remaining 1/2 teaspoon of rosemary to the skillet and cook over moderately low heat until softened, about 4 minutes.
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16
Add the reserved duck marinade and simmer over moderately high heat until syrupy, about 3 minutes.
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17
Add the kumquats and their syrup and bring to a simmer.
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18
Blend in the Dijon mustard and remaining 1 teaspoon of grainy mustard and remove from the heat.
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19
Season with salt and pepper.
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20
Pour the kumquat sauce over the duck breasts and serve.
