Mediterranean Spice-Dusted Duck

Mediterranean Spice-Dusted Duck Breast with K&J Orchard Kumquat Marmalade

Kumquat Marmalade
1 pound kumquats
2 ½ cup sugar
1 each star anise

Cut off the green stem of the kumquats, and then split lengthwise and remove seeds. Cut halves in thirds. Place kumquats in a medium-sized saucepan and cover with water. Add sugar and bring to a boil, removing the white foam from the surface. Cook over high heat for approximately 10 minutes, and then reduce heat. When the kumquat mix becomes jammy in texture, remove and cool. Remove star anise.

Mediterranean Spice Mix
1 cup coriander seeds
1 cup caraway seeds
1 cup cumin seeds
1 cup anise seeds
¼ cup black peppercorns

Lightly toast all seeds, grind separately and then mix together. Store in an airtight container until ready to use.

Duck Breast
2 each 8-ounce duck breast
½ tablespoon sea salt
2 tablespoons Mediterranean spice mix
3 tablespoons grapeseed oil

Optional garnish
Small bunch watercress
Aged Sherry vinegar

Rinse and dry duck breast. Preheat oven to 375 degrees. Season duck breast with salt and spice mix 30 minutes before cooking. Heat grapeseed oil in a medium sauté pan over medium heat and place duck breast skin side down. Brown the skin for about 4 minutes. Turn duck over and cook for 2 minutes, and then place in oven. Roast for another 6-8 minutes. Pull duck from oven and place on roasting rack to drain and rest for 6 minutes before slicing.

Slice duck in 6-8 thin slices across breast. Place a tablespoon of marmalade on center of a warm plate and arrange duck slices. Sprinkle a little more spice dust and garnish with watercress tossed with a drizzle of good, aged Sherry vinegar. Enjoy!