Ingredients

serves 4

　　1 (2-pound) moulard duck breast

　　2 teaspoons Spice Cure (recipe follows)

　　2 tablespoons expeller-pressed vegetable oil

　　8 garlic cloves, smashed and peeled

　　1 (2-inch) piece of fresh ginger, cut into very fine julienne

　　2 tablespoons rice wine

　　1/4 cup plus 2 tablespoons dry white wine

　　1 1/2 cups Dark Poultry Stock (page 177)

　　1 1/2 teaspoons sugar

　　1/2 teaspoon kosher salt

　　Diced Salt-Cured Chiles (page 140), to taste

　　Juice of 1 clementine or tangerine

　　1 teaspoon cornstarch mixed with 1 teaspoon water

　　12 sour kumquats, sliced into 1/4-inch-thick rounds and seeded (about 1 cup)

　　

Spice Cure

1 (1-inch) piece of cassia or cinnamon stick

　　2 silver dollar–size pieces of dried tangerine peel (available in Asian markets)

　　2 star anise

　　1 teaspoon Sichuan peppercorns

　　1 medium red dried chile

　　1/2 cup kosher salt

　　1/4 cup sugar

　　(makes almost 1 cup)

　　

Step 1

Trim the silverskin from the meat. Score the duck skin with a sharp knife, making -inch shallow incisions about 1/4 inch apart. (It is best to do this while the duck is cold.) Pat the duck dry with a paper towel. Season the meat (not skin) side of the duck with the spice cure, making sure not to get any on the skin. (The sugar will burn during cooking.) Put the duck on a plate, skin side down, cover, and refrigerate for at least 6 hours or overnight.

　　

Step 2

Heat a cast-iron skillet over medium heat and add 1 tablespoon of the oil. When the skillet is hot, put the duck, skin side down, into the pan. Cook over medium heat for about 3 minutes, until the fat starts to render. Reduce the heat to low and cook for another 20 minutes, rotating the duck in the pan as needed to ensure even cooking, until the skin is amber brown and crispy and most of the fat has rendered. Raise the heat to medium. Turn the duck over and cook for another 3 to 4 minutes, until slightly browned. Transfer the duck to a warm platter and let it rest in a warm place for 5 minutes before slicing.

　　

Step 3

While the duck is cooking, make the sauce: Heat a nonreactive sauté pan over medium heat and add the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 3 to 4 minutes, until fragrant and golden. Add the ginger. Raise the heat to high and cook for a minute, until the ginger is fragrant but not browned. Add the rice wine and the white wine, and simmer for 1 to 2 minutes, until the liquid has reduced by about half. Add the stock, sugar, salt, and chiles and bring to a simmer. Reduce the heat to medium and cook for 2 to 3 minutes. Add the citrus juice, stir in the cornstarch mixture, and add the kumquats. Bring back to a simmer, stir until slightly thickened, about 20 minutes, and remove from the heat. Taste for salt, and discard the garlic if desired.

　　

Step 4

Slice the duck breast into 1/2-inch-thick slices. Arrange on warm plates, and spoon the sauce over the duck.

　　

Spice Cure

Step 5

Put the cassia, tangerine peel, star anise, peppercorns, and chile in a spice grinder and process until evenly ground. Transfer to a small bowl and stir in the salt and sugar.

　　Cooking in the Moment