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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Duck Breast with Orange, Honey and Tea Sauce Recipe

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This recipe for Duck Breast with Orange, Honey and Tea Sauce is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless Muscovy duck breast halves
3/4 cup shallots, chopped
2-1/4 cups chicken broth
1-1/2 cups orange juice
4-1/2 tsps. Earl Gray tea leaves
1 Tbsp. honey
3 Tbsp. unsalted butter, cut into small pieces
1 orange, in segments
Directions:
Directions:
Preheat oven to 450º.

Pierce the skin of the duck breasts with a fork. Sprinkle with salt and pepper. Heat skillet over high heat. Add duck breasts skin side own. Cook until skin is well browned, about 4 minutes. Turn the duck over and cook for an additional 2 minutes. Remove from heat. Transfer duck to a baking sheet and roast in the oven for 10 minutes.

Heat duck drippings over medium heat. Add shallots and saute, about 5 minutes. Remove any remaining drippings and discard. Then add broth, orange juice and tea leaves. Boil until the mixture is reduced to 3/4 cup, about 25 minutes. Pour the mixture through a strainer. Discard solids. Return liquid to skillet and add honey, whisk in butter.

Slice the duck crosswise. Far the slices on each plate. Spoon sauces around duck. Garnish with orange segments.
Number Of Servings:
Number Of Servings:
4

 

 

 

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