Esta es una exhibición prevé de cómo se va ver la receta de 'Duck Breast With Kumquat Sauce' imprimido.

Receta Duck Breast With Kumquat Sauce
by Global Cookbook

Duck Breast With Kumquat Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 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)

Direcciones

  1. 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.
  2. Duck:Preheat grill to high.
  3. 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.
  4. 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.
  5. Slice duck breast thinly and serve with kumquat sauce.