Recipe of Homemade Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts)

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Perfect Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts) using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts):

1. 4 cup Hibiscus/jamaican flower concentrate (see my profile recipes for guide)
2. 2 cup Chicken broth
3. 1 Rind of an orange
4. 1 Bay leaf
5. 3 Whole cloves
6. 5 Black peppercorns
7. 1 Cinnamon stick (about 2 inches)
8. 1 tbsp Balsamic vinegar
9. 1/2 tsp Salt
10. 6 Duck breasts, 6 to 8 ounces each, with skin
11. 1 tsp Salt
12. 1/2 tsp Black pepper

Steps to make to make Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts)

1. PREPARING THE SAUCE Pour concentrate and broth into a medium sized heavy saucepan over medium-high heat. Bring to a boil and add the orange rind, bay leaf, cloves, peppercorns, cinnamon stick, vinegar and salt. Simmer at medium-high heat for about 35 minutes.
2. Bring heat down to medium low, as the sauce will have reduced considerably. Keep on a low slower until the sauce achieves a thick, syrupy consistency, about 10 more minutes. Don't let it thicken too much, as the sauce will continue to thicken as it cools. Remove the spices using a slotted spoon or strainer, and reserve in a container.
3. PREPARING DUCK BREASTS Thoroughly rinse the duck breasts under a thin stream of cold water and pat dry. Make 6-8 diagonal cuts through the skin of each breasts, being careful not to cut through the meat. Season with salt and pepper.
4. Preheat oven to 400°.
5. Heat a heavy skillet over medium-high heat. Once it is hot, but not smoking, place the duck breasts skin side down and sear for 6-7 minutes, until the skin is brown and crisp and most of the fat melts and turns into liquid.
6. Move the breasts, skin side up, to an oven proof dish or pan. Place in the oven for 5-9 minutes, depending on how rate you like your meat. About 5 minutes for quite rare and about 8 to have a nice pink center.
7. Remove the breasts from the oven and let them sit for a few minutes before slicing. Slice diagonally along the already marked skin. Drizzle jamaica and orange sauce on top. Enjoy!!

While that is certainly not the end all be all guide to cooking fast and simple lunches it's great food for thought. The stark reality is that this will get your creative juices flowing so that you are able to prepare wonderful lunches for the family without having to accomplish too terribly much heavy cooking in the approach.

So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Perfect Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts). Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!