- 12 kumquats, sliced, seeds removed
- 2 bottles kumquat-flavored Dry Soda
- 1 garlic clove
- 4 pieces star anise
- 1 Thai chili, chopped
- ¼ cup chopped onion
- Salt and freshly ground pepper
- 4 boneless duck breasts (6 oz each)
- ½ cup grapeseed (or canola) oil
A day before serving, mix half the kumquat slices, soda, garlic, 2 pieces star anise, chili, onion, and a pinch of salt and pepper in a sealable container. Trim excess fat from duck and score skin with a sharp knife to form a grid pattern. Add duck to marinade, and refrigerate overnight.
The next day, remove duck from liquid, pat dry, and place on a baking sheet fitted with a wire rack. Leave to dry in the back of the refrigerator near the fan for 3 hours. Strain marinade and save both liquids and solids.
Preheat oven to 375 degrees. Heat half the oil in a large skillet over high heat. When hot, add reserved solids, and sauté for 5 minutes, or until soft. Add liquid and bring to a boil. Lower heat, and simmer until reduced by 2/3, about 10 more minutes. Set aside.
Heat a heavy ovenproof skillet over medium-high heat with the remaining oil and 2 remaining pieces of star anise. When hot, place duck skin-side down in oil and cook for a few minutes, until golden brown. Decrease heat to medium, turn breast over, and cook for about a minute. Transfer pan to oven and roast 5 minutes. Transfer the duck to a plate, cover, and set aside. Meanwhile, blend the reduced marinade. Drain fat from duck pan and remove star anise. Strain the blended marinade into duck pan, and bring to a boil. Add the remaining kumquat slices, salt, and pepper, reduce heat, and simmer until kumquats are soft and sauce is thick, about 5 minutes. Spoon onto individual plates, and serve duck on top.