Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

Name: Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Yield: 6 Servings
Ingredients: 2 1/4 cups fruity red wine, such as Beaujolais; 3/4 cup chopped shallots (about 3 large); 4 1/2 tablespoons balsamic vinegar; 22 whole black peppercorns, crushed; 12 coriander seeds, crushed; 1 cup plus 2 tablespoons fresh orange juice; 3 cups low-salt chicken broth; 3 1-pound Muscovy duck breast halves with skin; Candied Kumquats; Additional crushed whole black peppercorns

By Dorie GreenspanPhotography by Pornchai Mittongtare

September 30, 2006

Recipe notes