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Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats


Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats Recipe

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
Directions:
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