For me, duck breast is one of those almost sacred dishes that commands my respect and a toast of wine. While I usually cook at home—sometimes leisurely, with all the time in the world, and other times on the fly, using whatever I find—there are moments when I crave something special, a dish I can present with pride to the delighted eyes of those ready to indulge. I stumbled upon this duck breast on an evening when I was shopping without any specific dish in mind. As is often the case, I let myself be inspired by whatever crossed my path, and the moment I spotted this duck breast, I knew it would become a special dinner—even without a particular occasion to celebrate. “The joy of life,” I thought, “may lie in turning every day into a celebration.” So, I donned my apron and got to work.
I first encountered kumquats during a trip to Corfu. I didn’t catch them in season, but I bought so many other products featuring kumquats that I fell in love with their fragrance. When I fortuitously found them in Bucharest, thanks to globalization, I didn’t let the opportunity pass. So when I brought home the duck breast, I immediately thought of the little kumquats, which are delightful mini citrus fruits resembling tiny oranges. I adapted the classic duck with oranges concept to what I had on hand, and I can’t say if it was the kumquats or my mood at the moment, but the dish turned out to be one I still fondly think about.
The recipe itself wasn’t complicated. As I heated the pan, I was amazed to realize how many times I had prepared duck breast since starting the blog, and yet, like many other cherished recipes, it wasn’t featured on the blog. This time, I managed to steal a few moments before it was devoured to take some photos.
I started with the kumquat sauce, as it required the most time. Kumquats are delicate and can be eaten without peeling, so I sliced them and placed them in a pot with the juice of an orange, brown sugar, and a star anise. I let the mixture simmer on low heat to reduce.
Next, I halved the potatoes and boiled them with salt, just enough for them to cook through. After draining, I placed them in a dish near the pan where the real fun was about to begin. Once the pan was hot, I added the duck breast, skin-side down, until the skin was golden and crispy, at which point I flipped it to cook the other side. There’s no need for any oil when cooking duck breast; it’s fatty enough, and it will render its own fat during cooking, which can be successfully repurposed for other uses.
So, when I removed the duck breast and let it rest on a rack, I added the pre-boiled potatoes to the leftover fat from the duck—nothing compares to potatoes sautéed in duck or goose fat—and let them absorb the flavor, turning a tempting golden brown. Meanwhile, the sauce was also ready, leaving me with just the final assembly of the dish on the plate. Longing for the arrival of spring—never before had I felt its absence so keenly—I wanted to recreate that essence on my plate. This is what emerged, and it seems to have been a welcome invitation to spring, as in recent days, the season has begun to reveal itself little by little.
Comments