Roast Duck Breast with Kumquats
Stuck the kumquats onto a wooden skewer.
Boil 400 ml of water with 5 tablespoons sugar in a pot. Place the kumquat skewers in it and let simmer for about 3 minutes. Remove the kumquat skewers from the water.
Mix 250 ml (approximately 1¼ cups) of kumquat water with kirsch, star anise, cloves and remaining sugar, and boil again to form a syrup. Place the kumquat skewers in the syrup and simmer for another 3 minutes. Remove from heat and keep warm.
Make diamond-shaped cuts on the skin side of the duck breasts and season with salt and pepper.
Heat the oil over high heat in a roasting pan and fry the duck breasts in it with skin side down. Place the roasting pan in a preheated oven and roast at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until pink, about 15 minutes. Flip the duck breasts after 10 minutes of roasting.
To serve, cut the roast duck breasts into slices, arrange on plates and serve with kumquats.