Dustin Kahihikolo and Paul Heerlein
Yield About 40 ounces
Portion 1oz.
Num. Portions 40
40 oz Duck demiglaze
4 cups sliced Kumquats
12 oz Madeira wine
5 T Honey
5 T Kumquat preserves (from
the 12 tree project)
3 T Kona Lime Juice
¼ # Sweet butter cut into pats
S& P to taste
Procedure: Reduce Madeira by half and add the
sliced Kumquats, cook until syrupy and add the demi. Reduce to desired consistency
and strain into another sauce pot.
Add the preserves and honey, adjust seasoning and add the
lime juice, swirl in butter taste and hold for service.
Excellent with pan seared crispy Duck breast.
Marinade for
Duck Breast
1 oz sliced Kumquats
1 oz Honey
1 oz Yamasa Soy
½ oz vegetable oil
½ oz rice vinegar
Mix all together and pour over duck, marinate four hours.
Pat dry, season with salt and pepper and grill or sauté.
Slice duck breast and serve with sauce from above, wild
rice pilaf, sugar snap peas and baby carrots.