Dustin Kahihikolo and Paul Heerlein
Yield About 40ounces
Num. Portions 40
4 cups sliced Kumquats
5 T Honey
5 T Kumquat preserves (fromthe 12 tree project)
3 T Kona Lime Juice
S& P to taste
Procedure: Reduce Madeira by half and add thesliced Kumquats, cook until syrupy and add the demi. Reduce to desired consistencyand strain into another sauce pot.
Add the preserves and honey, adjust seasoning and add thelime juice, swirl in butter taste and hold for service.
Excellent with pan seared crispy Duck breast.
Marinade forDuck 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, wildrice pilaf, sugar snap peas and baby carrots.