Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats Recipe
An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats.
Keywords
- red wine
- french
- duck
- shallot
- main
- dinner
- nut free
- gluten free
- dairy free
- sear
- winter
- bon appétit
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Ingredients
- 2 1/4 cups fruity red wine, such as Beaujolais
- 3/4 cup chopped shallots (about 3 large)
- 4 1/2 tablespoons balsamic vinegar
- 22 whole black peppercorns, crushed
- 12 coriander seeds, crushed
- 1 cup plus 2 tablespoons fresh orange juice
- 3 cups low-salt chicken broth
- 3 (1-pound) Muscovy duck breast halves with skin
- Candied kumquats
- Additional crushed whole black peppercorns
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