Best Duck Breasts With Orange Honey And Tea Sauce Recipes

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

Duck Breasts with Orange, Honey and Tea Sauce image

Categories Tea Duck Roast Orange Fall Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallots
2 1/4 cups canned low-salt chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons Earl Grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
Orange segments (optional)

Steps:

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.

ROAST DUCK WITH ORANGE GLAZE

Roast Duck with Orange Glaze image

This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 4 servings (4 cups stuffing).

Number Of Ingredients 21

Ingredients

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
4 cups crushed seasoned stuffing
ORANGE GLAZE:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange zest
1 drop hot pepper sauce

Steps:

Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.

Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

Duck Breasts with Orange, Honey and Tea Sauce image

If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000.

Provided by evelynathens

Categories Duck

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 muscovy boneless duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallot
2 1/4 cups canned low sodium chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons earl grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
orange section (optional)

Steps:

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.