5 Reviews

this is really good and fast for duck ,only different things i did is had 3x the honey

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bobybaloony November 08, 2011

Wow, is this ever a delicious and special treat. Definitely company worthy or for a special romantic evening. I cooked the duck breast all the way in the pan (about 15 minutes total), used 1 cup of chicken broth, 1 cup of muscat wine and 1/2 cup of orange juice. I also skipped the butter, didn't strain it, and added a little cornstarch at the end to thicken it. For us, two duck breasts feed two people. These flavors are dynamite and make for one of the best duck recipes you'll ever taste!

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Maito February 10, 2010

This dish was easy, fast, had a simple ingredient list, and best of all, it tasted great! I love duck and this is a wonderful way to prepare it. We followed all directions and used all ingredients as posted. Served with a side of mashed potatoes and green beans. Thanks, Evelyn, we would definitely make this recipe again.

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Dr. Jenny October 31, 2008

I had duck a few different ways but this is outstanding. The only two changes I made was to stained the sauce twice. For the new chef I would suggest starting the sauce before putting the duck breast in the oven for 20 minutes. With sraining and reducing the sauce it may take more than 20 minutes. I will make this many times for a romantic evening, with my wife, or for friends who have never had the best Duck Breast ever. The Duck Breast was served with Acorn squach, in the skin boiled then broiled with butter and brown sugar. Included was a Romaine, mozzarella, roma tomato salad with Balsamic Vingerette dressing. For the final dinner item was Choclate Creme Burlee. What a great meal. Thanks to evelyn/athens for a meal thatwill be forever remade!

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h.skiff October 04, 2007

This dish turned out to be fantastic! I am not sure if it was better for the modifications I had to make, or if it was just good in spite of them, but it went really well. I had no shallots, and only one Tbsp of yellow onion left from duck stock I was making with the carcass. And I replaced Earl Gray with Pu-Erh tea, because that's what I had, and I used probably just a half cup of my own homemade chicken stock that was really concentrated, so I didn't have to wait as long for the sauce to reduce (also only had 3 oranges, and that came out to about 1 c of orange juice). Whatever the cause, it was delicious!! I would highly recommend it (with my modifications of course, but I would guess it's probably pretty good as printed).

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BarbarellaCook April 02, 2006
Duck Breasts with Orange, Honey and Tea Sauce