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Ingredients
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Duck and Marinade
Beet & Kumquat Relish
Fennel & Sides
Method
Duck and Marinade
- 1
Score, season, and marinate
Pat duck breasts dry with paper towel. Using a sharp knife, score the skin in a diamond pattern without cutting into the meat. Season both sides with kosher salt and freshly ground black pepper. In a small bowl whisk together olive oil, kumquat or orange marmalade, sherry vinegar, and thyme. Brush a thin layer of the marmalade mixture on the skin and flesh sides of each breast; reserve remaining glaze for finishing. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours, bringing back to room temperature before cooking).
- 2
Sear and finish
Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Place duck breasts skin-side down in the dry skillet (no additional oil). Reduce heat to medium and cook 6–8 minutes, pressing gently to ensure even contact, until the fat renders and skin is deep golden-brown and crisp. Carefully pour off excess rendered fat into a heatproof container as needed. Flip breasts and cook flesh-side 3–5 minutes for medium-rare (internal temperature 57–60°C / 135–140°F). In the last 1 minute, brush reserved marmalade glaze over the duck to caramelize slightly. Remove to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing.
Beet & Kumquat Relish
- 3
Cook beets
Place diced beets in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a simmer and cook until tender when pierced with a knife, about 12–18 minutes depending on dice size. Drain and cool slightly. Alternatively, roast at 200°C (400°F) on a rimmed baking sheet tossed with a drizzle of oil and salt for 25–30 minutes until tender; then dice if roasted whole.
- 4
Combine relish
While beets cook, combine thinly sliced kumquats, minced shallot, chopped fennel fronds, sugar, champagne vinegar, extra-virgin olive oil, kosher salt and black pepper in a mixing bowl. Add warm cooked beets and toss gently to coat. Taste and adjust seasoning—add a touch more vinegar if you want brighter acidity or a pinch more sugar for balance. Let the relish sit 10–15 minutes so flavors meld.
Fennel & Sides
- 5
- 6
Assemble and serve
Slice rested duck breasts thinly on a bias. On each plate, place a small bed of sautéed fennel and a spoonful of beet-kumquat relish. Fan 2 duck slices per portion over the fennel. Spoon additional relish atop duck as desired and garnish with reserved fennel fronds and microgreens or baby arugula. Serve immediately.