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Nutrition Facts
Serving Size 1 (315g) Recipe makes 4 servings The following items or measurements are not included below: tea leaves
Calories 228
Calories from Fat 102		(45%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 130mg		5%
Potassium 518mg		14%
Total Carbohydrate 20.7g		6%
	Dietary Fiber 0.2g	0%
	Sugars 12.3g
Protein 12.4g		24%
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Duck Breasts with Orange, Honey and Tea Sauce

Recipe #81733 | 33 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 21, 2004

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.

SERVES 4 (change servings and units)

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 sections (optional)

Directions

1
Preheat oven to 450°F.
2
Pierce skin of duck breasts all over with fork.
3
Sprinkle duck with salt and pepper.
4
Heat heavy large skillet over high heat.
5
Add duck breasts, skin side down, to skillet.
6
Cook until skin is well browned, about 4 minutes.
7
Turn duck breasts over; cook 2 minutes.
8
Remove from heat.
9
Set rack in roasting pan.
10
Transfer duck breasts to rack (reserve drippings in skillet).
11
Roast duck to desired doneness, about 20 minutes for medium-rare.
12
Meanwhile, heat drippings in skillet over medium heat.
13
Add shallots and sauté until beginning to brown, about 5 minutes.
14
Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
15
Spoon off drippings and discard.
16
Add broth, orange juice and tea leaves to skillet.
17
Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
18
Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
19
Discard solids in strainer.
20
Return liquid to same skillet.
21
Add honey; bring to simmer.
22
Whisk in butter.
23
Season sauce with salt and pepper.
24
Thinly slice duck breasts crosswise.
25
Fan slices on each of 4 plates, dividing equally.
26
Spoon sauce around duck.
27
Garnish with orange segments, if desired.

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Featured Reviews for This Recipe

From: Dr. Jenny

On Oct 31, 2008

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.

1 person found this review helpful

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From: BarbarellaCook

On Apr 2, 2006

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).

4 people found this review helpful

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From: Chef #349434 (Mirth is King)

On Oct 4, 2007

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!

3 people found this review helpful

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