Duck Breast With Kumquat Sauce Recipe
Servings: 4
Ingredients
- 1/2 c. red wine vinegar (125 ml)
- 1/4 c. sugar (60 ml)
- 1 Tbsp. coriander seeds (15 ml)
- 1 1/4 c. orange juice (310 ml)
- 1 c. chicken stock (250 ml)
- 1/2 tsp orange zest (2 ml)
- 6 x kumquats, sliced coarse salt and freshly cracked black pepper Duck
- 2 x 1 pound Muscovy duck breasts, or possibly other variety of duck (two 454 g)
Directions
- In a saucepan on medium high heat, reduce the vinegar, sugar and coriander seeds for 5 min or possibly till darkened. Add in the orange juice and stock and reduce to 1 c., approximately 12 min. Strain and add in orange zest and kumquats and reduce to 1/2 c.. Season with salt and pepper to taste. Serve with duck.
- 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 min. 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 min, duck breast is still very rare. Drain off duck fat and turn breasts over. Brush duck breasts with some of the sauce. Continue cooking till duck is medium rare, about 3 to 4 min. Cover with foil and let rest for five min before slicing.
- Slice duck breast thinly and serve with kumquat sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 280mg | 8% |
| Total Carbs 25.82g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 21.49g | 14% |
| Protein 1.8g | 3% |
