- 4 cups jamaica/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
- Duck Breasts:
- 6 Duck Breasts: about 6 to 8 ounces each, with skin
- 1 teaspoon kosher or sea salt or more to taste
- 1/2 teaspoon black pepper freshly ground, or to taste
- 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.
- 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.
- 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.
- Duck breasts: 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.
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.