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.
Check out more delicious recipes at the Home & Family Pinterest Page