Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

Ingredients

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

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