Duck breast is one of my favorite proteins to cook, an artful dance between temperature control and patience. To achieve the perfect crispy skin takes great sourcing of product, so always buy your duck direct from the ranch if you can. Citrus and duck are a classic French pairing, and in this recipe I am using a special citrus fruit called a kumquat, which has a pleasant thin skin allowing full utilization of the entire fruit.
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Food Network | 2021-11-22
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