Kumquat Glazed Duck with Arugula

5 from 1 vote

Kumquat Glazed Duck with Arugula

Rich and savory duck legs get a lift from bright, tangy, sweet, and floral kumquat marmalade. A handful of bitter greens rounds the dish out nicely. This recipe relies on pre-made duck confit. You can make it yourself, or buy pre-cooked duck legs, which can be found at some grocery stores. This would be excellent with duck breast as well.

Course Main Course

Cuisine French

Keyword arugula, Christmas, citrus, dairy-free, dinner, duck, easy, egg-free, fast, french, holiday, kumquat, lunch, marmalade, nightshade-free, nut-free, salad, thanksgiving

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 340kcal

Author Jenny Ross

Ingredients

2 duck legs pre-cooked, about 1/4 pound each, store-bought or see the recipe Sous Vide Duck Confit
4 tablespoons Kumquat Marmalade warmed and thinned with a tablespoon of water, if needed
salt and pepper to taste
2 cups arugula
2 tablespoons avocado oil or olive oil
1 tablespoon lemon juice

Instructions

Line a baking sheet with foil and heat an oven to 450ºF or broil. Bake the duck legs until brown and crisped, about 7 minutes, keeping a close eye on them, especially if using the broiler.
While the legs crisp, warm the marmalade and thin it with a bit of water as needed.
Toss the arugula with oil, lemon juice, and half the marmalade mixture. Divide between two plates.
Spoon the remaining marmalade all over the duck legs and place on top of the dressed salad. Season to taste with salt and pepper and serve.

Nutrition