Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Do ahead Sauce can be made 2 days ahead.
Cover and chill.
Preheat oven to 250°F.
Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern.
Sprinkle duck with salt and pepper.
Heat 1 large and 1 medium skillet over medium-high heat.
Place 2 duck breasts, skin side down, in large skillet and remaining duck breast in medium skillet.
Cook until skin is brown and crisp, about 8 minutes.
Turn; cook until brown and thermometer inserted into center registers 130°F for medium-rare, about 6 minutes.
Transfer to rimmed baking sheet and place in oven to keep warm.
Drain kumquats , reserving syrup.
Pour off fat from skillets, reserving 2 tablespoons fat in large skillet for sauce.
Heat large skillet with fat over medium-high heat.
Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup.
Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.
Slice duck breasts crosswise into 1/2-inch-thick slices.
Divide duck breast slices among 6 plates.
Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.