Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

Ingredients for Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

• 550ml fruity red wine, such as Beaujolais

• 90g chopped shallots (about 3 large)

• 4 1/2 tablespoons balsamic vinegar

• 22 whole black peppercorns, crushed

• 12 coriander seeds, crushed

• 240ml plus 2 tablespoons fresh orange juice

• 725ml low-salt chicken broth

• 3 (1-pound) Muscovy duck breast halves with skin

• Candied kumquats

• Additional crushed whole black peppercorns

Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 350ml , about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 725ml , about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.

Preheat oven to 121°C. Using sharp knife, score skin 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 centre registers 54°C for medium-rare, about 6 minutes. Transfer to rimmed baking sheet and place in oven to keep warm.

Drain kumquats , 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 70ml reserved kumquat syrup. Boil until sauce is thickened and reduced to 180ml , about 5 minutes.

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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