The contrast of sweet citrus, spicy chilli, earthy grains, tangy basil and tender duck is marvellous. This seems like an ambitious, unusual dish but, if you buy the ingredients in advance, it comes together quickly. It's worth the effort!
*Instead of bulghur wheat, use quinoa, a nutty little grain that comes from Peru. Rinse 75g (2½oz) quinoa well (it is coated with a sticky substance), then place in a saucepan and add 125ml (4fl oz) boiling water. Bring to the boil, then cover and simmer for 10 minutes or until the grains are just tender and have absorbed the liquid. Fluff up with a fork, then dress as for the bulghur wheat.
*Add a North African flavour to the marinade for the duck breasts. In addition to the spices above, add ¼ tsp each ground ginger, cinnamon and coriander and ¼ tsp mild or medium curry powder. Double the amount of lemon juice.
Oranges and kumquats are both excellent sources of vitamin C. They also contain compounds called coumarins, which are believed to help thin the blood, thus helping to prevent stroke and heart attacks.