Dried Duck Breast with Red Wine Sauce and Caramelized Kumquat

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

You can find the recipe for caramelized kumquat <a href="https://eda.ru/recepty/vypechka-deserty/karamelizovannij-kumkvat-21754"> here</a>.

Ingredients

Beaujolais - 2¼ cups
Shallot - 1.8 oz
Green peppercorns - 22 pieces
Balsamic Vinegar - 4½ tablespoons
Coriander essential oil - 12 pieces
Orange juice concentrate - 1 cup
Chicken Broth - 3 cups
Duck Breast - 15.9 oz

Step by Step guide

Step 1

In a small saucepan, combine the wine, finely chopped shallot, balsamic vinegar, lightly crushed black peppercorns, and lightly crushed coriander seeds. Bring to a boil and simmer for about 12 minutes until the volume is reduced to 1.5 cups. Add the orange juice, reserving 2 tablespoons, and simmer for another 5 minutes. Add the broth and simmer for about 15 minutes until the volume is reduced to 3 cups. Strain the sauce, cover, and chill.

Step 2

Preheat the oven to 248°F. Lightly score the skin of the duck breasts diagonally and rub with salt and pepper. In a medium skillet, heat 1 large and 1 medium skillet over medium heat and place the breasts skin-side down. Sear for about 8 minutes until the skin is browned and golden. Flip and cook for another 6 minutes until the internal temperature of the breasts reaches 131°F for medium doneness. Transfer to a baking sheet and place in the oven to keep the breasts warm.

Step 3

Heat a large skillet over medium heat and pour in 2 tablespoons of duck fat. Add the prepared sauce and 4.5 tablespoons of kumquat syrup. Bring to a boil and simmer for about 5 minutes until the sauce thickens and reduces to 0.75 cups.

Step 4

Slice the duck breasts diagonally into thin pieces and arrange them on 6 plates. Drizzle with sauce and garnish with kumquat. Top with freshly ground black pepper and serve.