Seared Duck Breast with Hibiscus Flower and Orange Sauce

Method9 steps

1. 1

   Step 1: Have the concentrate and broth ready before beginning. Put all 4 cups concentrate and 2 cups broth in a heavy saucepan over medium-high heat and bring to a boil. Add the orange rind, bay leaf (1), cloves (3), peppercorns, cinnamon, balsamic vinegar (1 tbsp) and ½ tsp sauce salt. Simmer for about 35 minutes, watching the reduction so it does not scorch.

   Check the first sauce reduction · 35 minUses 4 cups ready-prepared sweetened jamaica (hibiscus) flower concentrate · 2 cups ready-prepared chicken broth · Rind of 1 orange · 1 bay leaf · 3 whole cloves · 5 black peppercorns · 1 cinnamon stick, about 2 inches long · 1 tbsp balsamic vinegar

2. 2

   Step 2: Reduce the heat to medium-low and simmer gently for about 10 more minutes, until thick and syrupy. Stop before it becomes too thick, since it thickens further as it cools. Strain out the orange rind and whole spices and reserve the sauce. Taste and add extra salt if needed.

   Check the syrupy sauce · 10 minUses All reducing sauce and aromatics from step 1 · Optional extra sea salt for the reduced sauce

3. 3

   Step 3: Keep the sauce hot for immediate serving. If making it ahead, or reserving extra, cool it promptly in a shallow container and refrigerate within 2 hours; cover for storage. Reheat the sauce gently until hot before serving.

   Uses The strained sauce from step 2, with rind and spices removed

4. 4

   Step 4: Pat the duck breasts dry without rinsing them. Make 6–8 diagonal cuts through each breast’s skin without cutting into the meat. Season with the duck salt (1 tsp) and ground pepper, adding extra seasoning if desired. Keep raw duck and its juices away from the prepared sauce and clean serving utensils.

   Uses 6 skin-on duck breasts, about 6–8 oz each · 1 tsp sea salt, for the duck · ½ tsp freshly ground black pepper, for the duck · Optional extra sea salt for duck · Extra freshly ground black pepper, to taste for duck

5. 5

   Step 5: Preheat the oven to 400°F (200°C).

6. 6

   Step 6: Heat a large heavy skillet over medium-high heat until hot but not smoking. Place the breasts skin-side down without crowding and sear for 6–7 minutes, checking from 6 minutes, until the skin is brown and crisp and the fat has rendered. Work in batches if needed, using the same guide for each batch.

   Check this duck sear · 6 minUses All seasoned raw duck breasts from step 4

7. 7

   Step 7: Transfer the seared breasts skin-side up to an ovenproof pan. Roast for 5–9 minutes as a guide, checking from 5 minutes. Continue roasting as needed until every breast reaches 74°C (165°F) in the thickest part, measured with a food thermometer.

   Check duck doneness · 5 minUses All seared breasts lifted from step 6, leaving rendered fat in the skillet

8. 8

   Step 8: Remove the fully cooked duck from the oven and let it rest for about 2 minutes before slicing. Have the prepared sauce hot for serving.

   Duck rested for slicing · 2 minUses Cooked duck breasts from step 7, lifted from the roasting pan

9. 9

   Step 9: Slice the rested breasts diagonally along the scored skin. Serve six portions, drizzling with the hot prepared hibiscus-orange sauce; reserve any excess sauce separately.

   Uses All rested duck breasts from step 8 · Hot sauce from step 3, as needed for drizzling; reserve excess separately