SEARED DUCK BREASTS WITH RED-WINE SAUCE AND CANDIED KUMQUATS

Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats image

Provided by Dorie Greenspan

Yield Makes 6 servings

Number Of Ingredients 10

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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

Steps:

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 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.