Time Bandits: Petto d'Anatra Arrosto con Mostarda di agrumi (Italian Roast Duck with Citrus-Mustard Preserves)

adapted from recipes at La Cucina Italiana magazine, April 2009

Serves 4

For Citrus Mostarda:

(makes about 3 cups)

4 small navel oranges (if using large navels use 2)3 lemons

1 1/2 cups honey (preferably Acacia honey)

1 1/4 cups sugar

1 tablespoon freshly squeezed lemon juice

2 fresh rosemary sprigs (about 4-5 inches long)

2 tablespoons dry mustard

2 tablespoons dry white wine

Line a baking sheet with parchment paper. Set aside.

Fill a 2- to 3-quart heavy saucepan with 4 cups water; bring water to boil.

Meanwhile, cut and discard 1/2-inch from the tops and bottoms off of the oranges, then score once, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in one (or more) large pieces (use fruit to make some juice to have while you're cooking). Cut the peel into matchstick-sized strips about 1/4-inch wide. Repeat with the lemons (NOTE: Reserve 1 tablespoon of juice for recipe).

Add citrus peels to water and return to boil and cook for 1 minute. Drain peels and run under cold water to cool. Pat dry with paper towels.

Next, combine honey and 1/2 cup cold water in a large saucepan; bring mixture to boil over medium-high heat. Add peels, reduce to a simmer and cook, stirring occasionally, for 25 minutes. Remove mixture from heat and let rest for 10 minutes. Return mixture to simmer and cook until peels are semi-translucent and honey syrup is reduced to about 1/2 cup, about 25 minutes more.

Meanwhile, in a large saucepan, combine sugar, 1 cup cold water and lemon juice; bring to a boil and cook, stirring occasionally, until liquid is clear and slightly reduced, about 5 minutes. Remove from heat and add rosemary sprigs; let syrup cool for 10 minutes, then remove and discard sprigs.

Set a fine-mesh sieve over the sugar water saucepan, drain peels, letting honey syrup in with sugar water. Transfer peels to prepared baking sheet and cool to room temperature. Stir together the liquids to combine evenly.

In a small saucepan, whisk together mustard and wine. Set over medium-high heat and cook, whisking constantly, until mixture is thick and smooth, about 3 minutes. Add mustard mixture to syrup mixture and whisk well to combine.

Transfer peels to a heatproof quart-sized mason glass jar with a lid. Pour syrup over peels, seal jar and refrigerate for at least 6 hours or up to 10 days.

For the Duck:

1 1/2 pounds boneless duck breasts (with skin)

salt & freshly ground black pepper

1 tablespoon unsalted butter

Score duck in a crosshatch pattern with a small sharp knife; season with salt and pepper.

Heat butter in a cast-iron skillet and cook over low heat until melted. Place duck, skin-side down, into skillet and cook until fat is rendered and skin is golden and crispy, about 40 minutes.

When almost done, preheat oven to 375ºF.

Strain fat from pan; flip duck, transfer to oven and cook for 5 minutes. Transfer to a cutting board and let rest for 10 minutes, then thinly slice. Serve with mostarda, a nice creamy polenta, and some sauteed greens.

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