Duck Breasts with Orange, Honey, and Tea Sauce Recipe
Description: Elevate your culinary experience with this exquisite recipe featuring succulent duck breasts adorned with a tantalizing orange, honey, and tea-infused sauce. Perfect for special occasions or when you simply want to indulge in a gourmet meal, this dish promises elegance, flavor, and ease of preparation. Originally featured in Bon Appetit’s April 2000 issue, this recipe is a timeless classic that will delight both novice and seasoned cooks alike.
Ingredients:
- 2 boneless duck breast halves
- 3/4 cup finely chopped shallot
- 2 1/4 cups low sodium chicken broth
- 1 1/2 tea bags (for infusion)
- 4 1/2 tablespoons honey
- 1 tablespoon butter
Nutritional Information (per serving):
- Calories: 228.4
- Fat: 11.4g
- Saturated Fat: 6.3g
- Cholesterol: 54.9mg
- Sodium: 144.9mg
- Carbohydrates: 20.7g
- Fiber: 0.2g
- Sugar: 12.3g
- Protein: 12.4g
Preparation Time: 5 minutes
Cooking Time: 28 minutes
Total Time: 33 minutes
Servings: 4
Instructions:
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Preheat oven to 450°F (232°C).
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Prepare the Duck: Using a fork, pierce the skin of the duck breasts all over. This helps the fat render during cooking, resulting in a crispy skin. Season the duck breasts generously with salt and pepper.
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Sear the Duck: Heat a heavy large skillet over high heat. Once hot, add the duck breasts, skin side down, to the skillet. Sear until the skin is well browned, approximately 4 minutes. Carefully flip the duck breasts and cook for an additional 2 minutes. Remove the duck breasts from the skillet and set aside, reserving the drippings in the skillet.
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Roast the Duck: Place a rack in a roasting pan. Transfer the seared duck breasts to the rack and roast in the preheated oven until desired doneness is achieved, about 20 minutes for medium-rare. Cooking times may vary depending on the thickness of the duck breasts and your desired level of doneness.
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Prepare the Sauce: While the duck is roasting, return the skillet with the reserved drippings to the stove over medium heat. Add the finely chopped shallots and sauté until they begin to brown, approximately 5 minutes.
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Infuse with Tea: Tilt the skillet and push the shallots to one end, allowing the drippings to collect on the opposite side. Spoon off the excess drippings and discard them. To the skillet, add the low sodium chicken broth, orange juice, and tea bags. Bring the mixture to a boil and let it reduce until approximately 1 1/4 cups of liquid remain, about 17 minutes.
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Strain and Simmer: Once reduced, pour the sauce through a strainer set over a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the skillet. Add the honey to the liquid and bring the sauce to a simmer.
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Finish the Sauce: Whisk in the butter until it’s fully incorporated into the sauce, giving it a luxurious texture. Season the sauce with salt and pepper to taste, adjusting the flavors as needed.
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Slice and Serve: Thinly slice the roasted duck breasts crosswise. Arrange the slices on individual plates, fanning them out evenly. Spoon the prepared sauce around the duck slices, ensuring each plate is generously adorned with its rich flavor. For an extra touch of elegance, garnish with orange segments if desired.
This culinary masterpiece is now ready to be enjoyed with your loved ones, leaving them impressed with your gourmet cooking skills and the exquisite flavors of this Duck Breasts with Orange, Honey, and Tea Sauce. Pair it with your favorite side dishes or a glass of fine wine for a truly memorable dining experience! 🍽️🦆🍊🍯🍵
