Bacchus Bistro - Recipe of the Month
Caramelized Kumquat Sauce for Duck Breast
Spices (Cardamom, Cinnamon, Star Anise, Clove) *optional
Water: to cover
Orange Juice: 1litre
Brandy or Rum: 1 healthy splash
Slice kumquats (1/8th inch), place in small pot, add honey and spices. Cook until kumquats are tender and slightly translucent, and set aside.
Place sugar in a pot and add enough water to cover. Bring to a boil and cook to a dark caramel. Add the orange juice immediately. Bring to a simmer and reduce to a syrupy consistency. Add brandy, bring to a boil, and remove from heat.
To finish sauce: After removing roasted duck breast from pan, deglaze with the chicken stock, add orange sauce and kumquats. Reduce to a loose sauce consistency, stir in the butter to achieve a shiny glossy sauce texture, adjust seasoning (salt and pepper) to taste.
Suggested sides: roasted potatoes with thyme, braised Belgian endive, steamed asparagus with butter
Suggested Wine Pairings: Domaine de Chaberton Merlot or Meritage
*Note: Measurements are to be scaled according to number of portions desired. You are going for approximately equal parts chicken stock and orange sauce before final reduction together, enough kumquats to garnish to personal taste, and enough butter to achieve glossy texture and taste.
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