Pechuga de Pato Sellada con Salsa de Flor de Hibisco y Naranja

Ingredientes

• 4 cups jamaica or hibiscus flower concentrate
• 2 cups chicken broth (homemade or store-bought)
• Rind of an orange
• 1 bay leaf
• 3 whole cloves
• 5 black peppercorns
• 1 cinnamon stick (about 2 inches long (use Ceylon or true cinnamon if you can))
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher or sea salt (or more to taste)
• 6 duck breasts with skin (about 6 to 8 ounces each)
• 1 teaspoon kosher or sea salt (or more to taste)
• 1/2 teaspoon black pepper (freshly ground, or to taste)

Preparación

1. 1

   --- Sauce: ---

2. 2

   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.

3. 3

   Bring heat down to medium-low, as the sauce will have reduced considerably and will be simmering too strongly. Keep on a low simmer 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.

4. 4

   If you are not going to use it in the next couple of hours, or you made more than you need, let it cool, cover and refrigerate. Reheat before using.

5. 5

   --- Duck breasts: ---

6. 6

   Thoroughly rinse the duck breasts under a thin stream of cold water and pat dry. Make 6 to 8 diagonal cuts through the skin of each breast, being careful not to cut through the meat. Season with kosher salt and pepper to taste.

7. 7

   Preheat the oven to 400°F.

8. 8

   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 to 7 minutes, until the skin is brown and crisp, and most of the fat melts and turns into liquid.

9. 9

   Move the breasts, skin-side up, to an ovenproof dish or pan. Place in the oven for 5 to 9 minutes, depending on how rare you like your meat: about 5 minutes for quite rare and about 8 to have a nice pink center.

10. 10

    Remove the breasts from the oven and let them sit for a couple of minutes before slicing. Slice diagonally along already marked skin. Drizzle jamaica and orange sauce on top.