Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

Ingredients for Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

• 550ml fruity red wine, such as Beaujolais

• 90g chopped shallots (about 3 large)

• 4 1/2 tablespoons balsamic vinegar

• 22 whole black peppercorns, crushed

• 12 coriander seeds, crushed

• 240ml plus 2 tablespoons fresh orange juice

• 725ml low-salt chicken broth

• 3 (1-pound) Muscovy duck breast halves with skin

• Candied kumquats

• Additional crushed whole black peppercorns

How to make Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 350ml , about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 725ml , about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.

Preheat oven to 121°C. 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 centre registers 54°C 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 70ml reserved kumquat syrup. Boil until sauce is thickened and reduced to 180ml , 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.