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.