Servings: 4

Recipe Ingredients:

• 2 Moulard Duck Breast
• Kosher salt & pepper to taste
• 1 Tbs. Candied kumquats (recipe follows)
• 1 pint duck stock (chicken stock may be substituted)
• 1 Tbs. shallot, minced
• 1 sprig thyme
• 1 bay leaf
• 4 black peppercorns
• 1 Tbs. thyme, chopped
• 1 Tbs. sherry vinegar
• ½ + ½ Tbs. butter
• 12 oz. squash silk  (recipe follows)
• 16 brussel sprouts halved
• 1 Tbs. olive oil (not extra virgin)

Recipe Directions:

1. Place duck stock, thyme sprig, bay leaf, and peppercorns in a small sauce pan and reduce by half over medium-high heat, reserve
2. Toss brussel sprouts with half of the shallots, half of the chopped thyme, olive oil, and ½ Tbs. of butter
3. Place on a sheet pan and roast in a 375 degree oven until lightly brown and tender.  Taste, season with salt & pepper and reserve
4. Season and score skin of duck breast.  Place in a sauté pan over low heat (a non-stick works really well)
5. Let the duck fat slowly render out and the skin to crisp.  This will take some time.  Be patient it is worth it
6. When skin is crisp and golden and fat has rendered out, flip breast and cook for a few minutes only until it is at the desired degree of doneness, preferably medium rare to medium.  Remove and allow to rest for five minutes before cutting while you finish the dish
7. Pour off most of the duck fat (save for sautéing potatoes, onions, or almost anything) and return to a medium-high flame
8. Add shallots and candied kumquats and sauté briefly until aromatic
9. Add reduced stock and reduce until it thickened slightly
10. Add vinegar and chopped thyme and reduce until desired thickness
11. Add remaining butter, remove from heat and whisk in the butter until sauce thickens lightly and gets creamy from the emulsified butter.  Taste, season and reserve
12. Plate the squash purée, add the roasted brussel sprouts and top with the duck breast sliced thin on a bias.  Drizzle with gastrique sauce and a small spoon of the mostarda

 Candied Kumquats

Ingredients:

• 1 cup kumquats
• 1 cup white sugar
• 1 cup water

Method:

1. Slice kumquats leaving the skin on and discard the seeds
2. Place in a pot of cold water with sugar and bring to a boil
3. Cook for 8-12 minutes.  Kumquats are finished when they are soft, translucent, and taste sweet and not bitter
4. Reserve for recipe

Kumquat Mostarda

Ingredients:

• 1 pound kumquats
• 1 cup white sugar
• 1 cup white wine
• 2 Tbs. mustard seeds
• 2 Tbs. dry mustard powder (such as Coleman’s)
• 2 Tbs. champagne vinegar

Method:

1. Blanch kumquats in water for 5 minutes, shocking in an ice bath
2. Rough chop fruit removing and discarding seeds
3. Bring wine and sugar to a boil and add all ingredients including fruit
4. Simmer gently for about ten minutes until mostarda comes together into a chucky mustard consistency and will be slightly sticky
5. Reserve for recipe

Winter Squash Silk

Ingredients:

• 1 ea. winter squash (such as butternut, delicate, or kabocha) peeled, seeded, and chopped
• 2 each shallots, sliced thin
• Salt & pepper to taste
• Fresh grated nutmeg to taste
• 2 each sage leaves, chopped
• Half and half as needed
• 1 Tbs. butter

Method:

1. Place squash and shallots in a pot and cover with half and half
2. Simmer until squash is very tender
3. Strain and reserve squash and liquid
4. In a food processor puree the squash with the spices, butter, and sage until very smooth.  Adjust consistency using reserved cooking liquid as needed
5. Taste and re-season being careful with the nutmeg as it is very strong
6. Reserve for recipe