INGREDIENTS:

• 340g smoked roasted duck breast, thinly sliced
  ● Salt, to taste
  ● Freshly ground black pepper
  ● 2 tbsp olive oil
  ● 1 cup dry white wine
  ● 1 cup apricot jam
  ● 1 bay leaf
  ● 2 cinnamon sticks, broken in half
  ● 1 1/3 cups kumquats, pitted and quartered
  ● 2 tsp Grand Marnier

METHOD:

Season the duck breasts with salt and pepper.

Heat the olive oil in a large pan over medium-high heat.

Reduce the heat and cook the duck breasts on both sides for about 10 minutes, until they are golden brown.

Remove from the pan and set aside.

In a saucepan, combine the white wine, apricot jam, bay leaf, and cinnamon sticks. Stir and cook over medium-high heat until it begins to boil.

Add the kumquats, reduce the heat, and simmer for 15 minutes until the kumquats soften and the liquid begins to form a syrup.

Remove from heat, add the Grand Marnier, stir, and season with salt and pepper.

Strain the glaze into a small bowl, discarding the cinnamon and bay leaf.

Set the glazed kumquats aside and keep the glaze separately.

Brush the duck breasts with the glaze, garnish with glazed kumquats, and serve.