Dried duck breast with red wine sauce and caramelized kumquat
6 servings
50 minutes
This exquisite French recipe embodies sophistication and richness of flavors. The dried duck breast, tender and juicy, acquires a golden crust when fried and then retains its warmth in the oven. The red wine sauce, infused with the aromas of shallots, coriander, and balsamic vinegar, adds a deep, slightly tangy note to the dish. Caramelized kumquat, with its subtle citrus undertone, balances the flavor by adding sweetness and refined acidity. This delicacy is perfect for festive dinners, romantic evenings or simply enjoying fine dining at home. Every detail in the recipe harmoniously combines to create a unique gastronomic experience worthy of the best restaurants in France.
1
In a small saucepan, mix wine, finely chopped shallot, balsamic vinegar, slightly crushed black pepper, and slightly crushed coriander seeds. Bring to a boil and cook for about 12 minutes until the volume reduces to 1.5 cups. Add orange juice, reserving 2 tablespoons, and cook for another 5 minutes. Add broth and cook for about 15 minutes until the volume reduces to 3 cups. Strain the sauce, cover, and cool.
- Beaujolais: 2.3 glasss
- Shallot: 50 g
- Black peppercorns: 22 pieces
- Balsamic vinegar: 4.5 tablespoons
- Coriander seeds: 12 pieces
- Orange juice: 1 glass
- Chicken broth: 3 glasss
2
Preheat the oven to 120 degrees. Lightly score the skin on the duck breasts diagonally and rub with salt and pepper. Heat 1 large and 1 medium skillet over medium heat and place the breasts skin-side down. Sear for about 8 minutes until the skin is browned and golden. Flip and cook for another 6 minutes until the internal temperature reaches 55 degrees for medium doneness. Transfer to a baking sheet and place in the oven to keep the breasts warm.
- Duck breast: 450 g
- Black peppercorns: 22 pieces
3
Heat a large skillet over medium heat and pour in 2 tablespoons of duck fat. Add the prepared sauce and 4.5 tablespoons of kumquat syrup. Bring to a boil and cook for about 5 minutes until the sauce thickens and reduces to 0.75 cup.
- Duck breast: 450 g
4
Slice the duck breasts diagonally into thin pieces and arrange them on 6 plates. Drizzle with sauce and garnish with kumquat. Sprinkle with freshly ground black pepper and serve.
- Black peppercorns: 22 pieces