DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE
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
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.
Nutrition Facts : Calories 228.4, Fat 11.4, SaturatedFat 6.3, Cholesterol 54.9, Sodium 144.9, Carbohydrate 20.7, Fiber 0.2, Sugar 12.3, Protein 12.4
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