Duckbreastswithorangehoneyandteasauce Recipes

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

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.

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

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.

DUCK BREAST A L'ORANGE

Steps:

• Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
• Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
• Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
• Add orange supremes to sauce and pour over sliced duck just before serving.