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Seared Duck Breast with Kumquat Mostarda and Peas

Top Chef runner-up Shirley Chung is making a delicious duck dish.
Seared Duck Breast with Kumquat Mostarda and Peas
Ingredients
  • 1 ea Duck breast
  • 1tsp Chinese 5 spice
  • 1tbsp minced Onion
  • 1tbsp minced Ginger
  • 2tbsp Mustard seed
  • 1tbsp Dry mustard
  • 1 1/2 cup Sugar
  • 1 1/2 cup Pinot Grigio
  • 2tbsp White wine vinegar
  • 1tbsp butter
  • 1cup sliced Kumquat
  • 3 each Sugar snap peas
  • 1 bunch Pea Tendril
  • Cooking oil
  • Salt and pepper


Chef Shirley Chung Cooks - Home & Family

"Top Chef" runner-up Shirley Chung is preparing seared duck breast with mustarda.

Directions

Score the duck breast skin diamond cuts, rub with 5 spice and season with salt and pepper;

Slice the kumquats into ¼ inch thick. In a sauce pan, add 1tbsp oil, sweat onion and ginger over medium heat, add wine, sugar , mustard seed, dry mustard, stir and mix well, when everything all melt together, add kumquat, simmer for 15min, add butter at the end to finish.

In a sauté pan, no oil, put the duck breast skin side down, renter fat over low heat for 3 minutes, put in oven at 325 degree for 6 minutes, rest, slice the duck

Blanch the sugar snap peas in boiling salt water, shock in ice bath. Open the pea like a book, make sure the back is still connected

To plate: trim of 2 ends of the duck, cut them into 3 pcs horizontally, 1spoon mostarda on the center, duck, pea next to it, with 1 pea leaf tendril.

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