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  • Duck Breast With Kumquat Sauce

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    Duck Breast With Kumquat Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. red wine vinegar (125 ml)
    • 1/4 c. sugar (60 ml)
    • 1 Tbsp. coriander seeds (15 ml)
    • 1 1/4 c. orange juice (310 ml)
    • 1 c. chicken stock (250 ml)
    • 1/2 tsp orange zest (2 ml)
    • 6 x kumquats, sliced coarse salt and freshly cracked black pepper Duck
    • 2 x 1 pound Muscovy duck breasts, or possibly other variety of duck (two 454 g)

    Directions

    1. In a saucepan on medium high heat, reduce the vinegar, sugar and coriander seeds for 5 min or possibly till darkened. Add in the orange juice and stock and reduce to 1 c., approximately 12 min. Strain and add in orange zest and kumquats and reduce to 1/2 c.. Season with salt and pepper to taste. Serve with duck.
    2. Duck:Preheat grill to high.
    3. Score the duck breasts with five diagonal lines. Grill duck, skin side down, just to caramelize skin side, about 1 to 2 min. Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly. Remove promptly from grill and transfer duck, skin side down, to a small roasting pan.
    4. Preheat oven to 425 degrees F.Transfer duck to oven and roast for 8 to 10 min, duck breast is still very rare. Drain off duck fat and turn breasts over. Brush duck breasts with some of the sauce. Continue cooking till duck is medium rare, about 3 to 4 min. Cover with foil and let rest for five min before slicing.
    5. Slice duck breast thinly and serve with kumquat sauce.

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