SEARED DUCK BREASTS WITH RED-WINE SAUCE AND CANDIED KUMQUATS
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gangster CJ
[email protected]I would not recommend this recipe to anyone.
Kaylee Buglass
[email protected]This recipe was a waste of time and ingredients. The duck was overcooked and the sauce was tasteless.
Ugochukwu Muomaife
[email protected]I was disappointed with this recipe. The duck was tough and the sauce was bland.
Cat_Tayles king
[email protected]I followed the recipe exactly and the duck turned out a little dry. I think I should have cooked it for a shorter amount of time.
Kenneth Cruse
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The duck was delicious and the sauce was amazing.
Andy Reeder
[email protected]I'm not a big fan of duck, but I really enjoyed this dish. The duck was cooked perfectly and the sauce was very flavorful.
shanjida afrin Tahmina
[email protected]This dish is a bit time-consuming to make, but it's worth it. The duck is so tender and flavorful, and the sauce is amazing.
Adeyeye Adedamola
[email protected]I've made this recipe several times and it's always a hit. The duck is always cooked perfectly and the sauce is delicious.
Md Arif Khan Joy
[email protected]This is my go-to recipe for duck breasts. It's always a crowd-pleaser.
Wakoma West
[email protected]I love this recipe! The duck is always cooked perfectly and the sauce is so flavorful. I always get compliments when I make this dish.
Sena
[email protected]This recipe was easy to follow and the results were amazing. The duck was tender and juicy, and the sauce was perfect. I will definitely be making this again!
Wajid Rana
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the duck and the sauce. I will definitely be making this again.
kaya stroupe
[email protected]This dish was absolutely delicious! The duck breasts were cooked perfectly and the red wine sauce was rich and flavorful. The candied kumquats added a nice touch of sweetness and acidity. I would definitely recommend this recipe to anyone looking for