Name: Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Yield: Makes 6 servings
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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Seared Duck Breasts with Red-Wine Sauce and Candied KumquatsPornchai Mittongtare

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.

Recipe notes

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