Receta Duck Breast With Kumquat Sauce
Ingredientes
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Direcciones
- 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.