Step-by-Step Guide to Prepare Favorite Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pechuga de pato con salsa de jamaica y naranja (seared duck breasts). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts) is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have pechuga de pato con salsa de jamaica y naranja (seared duck breasts) using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pechuga De Pato Con Salsa De Jamaica y Naranja (Seared Duck Breasts):

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

Instructions 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!!

So that is going to wrap this up for this special food pechuga de pato con salsa de jamaica y naranja (seared duck breasts) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!