Glazed Smoked Duck With Candied Kumquats

• 1 cup dry white wine
• 1 cup apricot jam
• 1 bay leaf
• 2 cinnamon sticks, broken in half
• 1 1/3 cups kumquats, stemmed, quartered, seeded
• 2 teaspoons Grand Marnier
• 3 cups arugula
• 2 6-ounce smoked duck breasts, each cut into 15 thin slices

1. Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquats. Simmer until kumquats are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm over low heat before continuing.) Strain glaze into small bowl. Discard cinnamon and bay leaf; reserve candied kumquats and glaze separately.
2. Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice.

white wine, apricot, bay leaf, cinnamon sticks, kumquats, grand marnier, arugula, duck breasts

Taken from www.epicurious.com/recipes/food/views/glazed-smoked-duck-with-candied-kumquats-233119 (may not work)