Duck Breasts with Orange, Honey and Tea Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450°F.
  • Pierce skin of duck breasts all over with fork.
  • Sprinkle duck with salt and pepper.
  • Heat heavy large skillet over high heat.
  • Add duck breasts, skin side down, to skillet.
  • Cook until skin is well browned, about 4 minutes.
  • Turn duck breasts over; cook 2 minutes.
  • Remove from heat.
  • Set rack in roasting pan.
  • Transfer duck breasts to rack (reserve drippings in skillet).
  • Roast duck to desired doneness, about 20 minutes for medium-rare.
  • Meanwhile, heat drippings in skillet over medium heat.
  • Add shallots and sauté until beginning to brown, about 5 minutes.
  • Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
  • Spoon off drippings and discard.
  • Add broth, orange juice and tea leaves to skillet.
  • Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
  • Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
  • Discard solids in strainer.
  • Return liquid to same skillet.
  • Add honey; bring to simmer.
  • Whisk in butter.
  • Season sauce with salt and pepper.
  • Thinly slice duck breasts crosswise.
  • Fan slices on each of 4 plates, dividing equally.
  • Spoon sauce around duck.
  • Garnish with orange segments, if desired.
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