ingredients
Sauce
Duck
directions
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.
Preheat grill to high.
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.
Preheat oven to 425 degrees F.
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.
Slice duck breast thinly and serve with kumquat sauce.