Dried Duck Breast with Red Wine Sauce and Caramelized Kumquat
Main Dishes • French
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 0 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 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 250°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 130°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.
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