Duck Breasts and Black Chanterelles with Candied Kumquats

by Patrick Hamilton

Serving Size: 4
Preparation Time: 1 hour



  1. Combine the wine, 1 teaspoon of the oil, and ½ teaspoon each of the mustard and rosemary. Add the breasts and turn to coat. Cover and refrigerate for 30 minutes.
  2. Meanwhile, boil some water in a sauce pan, add the kumquat and simmer until tender, about 5 minutes. Drain and reserve kumquats. In the same pan combine the sugar and water, boil, stirring to dissolve. Add the kumquats and simmer for 8 minutes. Transfer all to a heatproof bowl.
  3. In a large skillet, heat the rest of the oil. Remove breasts from marinade (save marinade) and season with salt and pepper and cook over medium high until browned on the bottom, about 3 minutes. Turn, reduce heat, and cook until browned again and medium rare. Transfer to warmed plates.
  4. Add the shallots, mushrooms, jalapeno and remaining rosemary to the skillet and cook over medium low until softened, about 5 minutes. Add the duck marinade and simmer over medium high until syrupy, about 3 minutes. Add the kumquats and their syrup and bring to a simmer. Blend in the mustard and remove from heat. Add salt and pepper to taste. Pour the sauce over the breasts and serve.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.