Monday, February 7, 2011

Dorie Greenspan's Pan-Seared Duck Breasts with Kumquats

My "cookbook of the month" for February is Dorie Greenspan's Around My French Table. For Saturday night's dinner, I made her Pan-Seared Duck Breasts with Candied Kumquats, and it was absolutely fabulous. Unfortunately, my camera was misbehaving so I did not get a decent picture. I am planning on making it again next month when my sister and BIL visit. Hopefully I'll be able to add a photo after the second round.

I'm always more comfortable copyright-wise in posting something from a cookbook, especially a new one, if the author has already made it available online. A quick search turned up the same recipe published in the October 2006 Bon Appetit under her name. While the recipe in the cookbook makes 4 servings, this recipe serves 6.

Pan-Seared Duck Breasts with Kumquats

For the Candied Kumquats:
  • 1 cup water
  • 1/2 cup sugar
  • 4 ounces kumquats (about 14), each cut crosswise into 4 slices, seeded
Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes. Cool. Candied kumquats can be made 3 days ahead. Cover and chill.

For the Sauce:
  • 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
Combine wine, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 1 1/2 cups. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 3 cups, about 15 minutes. Strain. Sauce can be made 2 days ahead. Cover and chill.

For the Duck:
  • 3 (1-pound) Muscovy duck breast halves with skin

Preheat oven to 250°F. 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 center registers 130°F 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 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, 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.

I served the duck with brown and wild rice and green beans sauteed with tasso. It was a great combination that will be making a return appearance next month!


Carol said...

It sounds fabulous, I love duck! Looking forward to the picture.

musicalmary said...

Hi! I have a good friend who is working her way through this cookbook, too. Your recipe in this post looks wonderful. I admire anyone who attempts French cooking and sticks with it.

I'd like to invite you to a recipe linky at my site, Homegrown Learners. You can link up this recipe, and maybe get some other ideas, too!


Debbie said...

I am so excited to be working my way through Dorie's will take me forever since we are often on the road or at the lake house....not much cooking then. Thanks so much for linking up. Please come again soon and often.