Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Info
Rating
Calories
404.0
Protein
49.0
Sodium
175.0
Fat
11.0
Description
An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats.
Ingredients
2 1/4 cups fruity red wine, such as Beaujolais
3/4 cup chopped shallots (about 3 large)
4 1/2 tablespoons balsamic vinegar
22 whole black peppercorns, crushed
12 coriander seeds, crushed
1 cup plus 2 tablespoons fresh orange juice
3 cups low-salt chicken broth
3 (1-pound) Muscovy duck breast halves with skin
Candied kumquats
Additional crushed whole black peppercorns
Directions
Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 1 1/2 cups, about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 3 cups, about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.
Preheat oven to 250°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Heat 1 large and 1 medium skillet over medium-high heat. Place 2 duck breasts, skin side down, in large skillet and remaining duck breast in medium skillet. Cook until skin is brown and crisp, about 8 minutes. Turn; cook until brown and thermometer inserted into center registers 130°F for medium-rare, about 6 minutes. Transfer to rimmed baking sheet and place in oven to keep warm.
Drain kumquats , reserving syrup. Pour off fat from skillets, reserving 2 tablespoons fat in large skillet for sauce. Heat large skillet with fat over medium-high heat. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.
Slice duck breasts crosswise into 1/2-inch-thick slices. Divide duck breast slices among 6 plates. Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.
