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Duck Breast with Kumquat Sauce

Duck Breast with Kumquat Sauce
YIELDS
4 servings
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Ingredients

Sauce

½
cup red wine vinegar (125 ml)
¼
cup sugar (60 ml)
1
Tbsp coriander seeds (15 ml)
1 ¼
cup orange juice (310 ml)
1
cup chicken stock (250 ml)
½
tsp orange zest (2 ml)
6
kumquats, sliced
coarse salt and freshly cracked black pepper

Duck

2 1
lb(s) Muscovy duck breasts, or other variety of duck (two 454 g)
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Directions

Step 1

In a saucepan on medium high heat, reduce the vinegar, sugar and coriander seeds for 5 minutes or until darkened. Add the orange juice and stock and reduce to 1 cup, approximately 12 minutes. Strain and add orange zest and kumquats and reduce to ½ cup. Season with salt and pepper to taste. Serve with duck.

Step 2

Preheat grill to high.

Step 3

Score the duck breasts with five diagonal lines. Grill duck, skin side down, just to caramelize skin side, about 1 to 2 minutes. Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly. Remove promptly from grill and transfer duck, skin side down, to a small roasting pan.

Step 4

Preheat oven to 425 degrees F.

Step 5

Transfer duck to oven and roast for 8 to 10 minutes, duck breast is still very rare. Drain off duck fat and turn breasts over. Brush duck breasts with some of the sauce. Continue cooking until duck is medium rare, about 3 to 4 minutes. Cover with foil and let rest for five minutes before slicing.

Step 6

Slice duck breast thinly and serve with kumquat sauce.

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