Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Photo by Pornchai Mittongtare

Ingredients

  • 18 tablespoons fresh orange juice
  • 3 1-pound Muscovy duck breast halves with skin
  • 3 cups low-salt chicken broth
  • 22 whole black peppercorns
  • 12 coriander seeds
  • whole black peppercorns
  • 2 ¼ cups fruity red wine, such as Beaujolais
  • + 3 more ingredients
    • ¾ cup shallots
    • Candied kumquats
    • 4 ½ tablespoons balsamic vinegar

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 ah...

View full recipe at Epicurious

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