Duck Breasts With Orange, Honey And Tea Sauce

Total Time: 33 mins Preparation Time: 5 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.