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.
Ingredients
Makes 6 servings
Step 1
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 aheadSauce can be made 2 days ahead. Cover and chill.
Step 2
预热烤箱至250°F。使用锋利的刀,sk得分in 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.
Step 3
Drainkumquats, 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.
Step 4
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.
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Reviews (14)
Back to TopWe made this recipe as a special thank you to my parents for helping us take care of our newborn son. A huge success! The only change we made was we used regular oranges since our grocery did not have kumquats - neither candied nor fresh. My father, who had ordered duck recently at a restaurant in Tribeca and raved about it, said that this duck was far superior. Our first time cooking duck - definitely will not be the last. This recipe is a keeper!
sirtoby
New York, NY
3/26/2015
So good. Didn't use chicken broth in the sauce and used orange peel rather than kumquats. So good! Will definitely be making this again.
ksharpless
Maryland
1/24/2014
delicious! made with clementines since I couldn't find kumquats. added less syrup to the final sauce (go bit by bit, to taste). served with the spiced butter-glazed carrots from the menu, amazing!
jessieweber
8/17/2013
For once, I made a recipe according to directions. OK, almost. (I added a liberal dose of salt to the sauce since my homemade stock is unsalted, but I don't think that counts). The sauce was quite nice (I did give it extra time to reduce and thicken), and the kumquats added a lot of sweet-tart punch to the mix. A good solid recipe, but not quite 4 stars. It might be worth making again with a different wine to see if that ups the ante. On the other hand, I have a bunch of delicious kumquat syrup leftover...I'm thinking I'll reduce it and use it to replace simple syrup in some cocktails. I have the feeling something great could be in the making...
Anonymous
Bay Area, CA
3/25/2012
This was amazing! I followed the recipe almost exactly but my duck breasts were smaller. It's a lot of last minute cooking but well worth it. The candied kumquats were delicious and so easy to make. Can't wait to try it again.
Anonymous
Rochester, NY
3/14/2011
This dish was absolutely amazing. The sauce is completely dependent on wine selection but even using a mediocre wine it turned out wonderful.
Anonymous
Pittsburgh
6/22/2010
hope this will turn heads when i open.
sercone2000
sacramento
6/15/2009
this is a fantastic way to do duck. I eagerly await kumquat season just so I can make this. It is truly a show stopper
fiona024
6/3/2009
This was terrific! I used candied orange peel since kumquats were not available. I probably reduced the sauce more than needed but it was delicious.
vyates
Boulder, CO
1/31/2009
I have served this recipe both to my husband, and then to dinner guests. Every time it receives rave reviews! We live in the Bahamas so exotic ingredients such as kumquats are hard to come by, so last time we substituted good quality marmalade, which worked really well. I agree, the sauce takes forever to reduce but the whole effect is well worth the wait!
cschlei
Nassau, Bahamas
1/13/2009
我只能说与金橘(酱汁is really the essence of this recipe anyway) as my local market was out of duck and I had to go with boneless lamb loins. The sauce actually really worked well with lamb, so if you have no luck at the supermarket with duck, don't despair! This sauce is really great. The candied kumquats really are nothing more than garnish -- the raison d'etre of the kumquats are to get that taste into this outrageously bold wine sauce. What a delight! Will make again and again.
Anonymous
Toronto, ON
6/14/2008
Really delicious! This was my first time making duck and it turned out beautifully. (The sauce does take forever to reduce, though - I was glad that I read the reviews.) I was unable to get kumquats where I live, so I substituted physilis (cape gooseberries) instead. They still have that tart, citrusy, flavor but have more of a woodsy quality. I would definitly make this recipe again (in fact, my husband has requested it). Also, I served it with bulgur pilaf - very basic and a great success.
sehaman
Macau, PRC China
2/6/2008
Elegant and delicious! The red wine sauce needs more reduction time, as mentioned in another review. It is a perfect balance of tart and savory. Definitely try-one of the best duck recipes I've found! Enjoy!
emileyt
1/4/2008
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ItsAllAboutTheFood
St. John's, NL
2/4/2007
