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    You are in: Home / Thanksgiving / Duck Breasts with Orange, Honey and Tea Sauce Recipe
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    Duck Breasts with Orange, Honey and Tea Sauce

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    5 mins

    28 mins

    evelyn/athens's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on November 08, 2011

      55

      this is really good and fast for duck ,only different things i did is had 3x the honey

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      Wow, is this ever a delicious and special treat. Definitely company worthy or for a special romantic evening. I cooked the duck breast all the way in the pan (about 15 minutes total), used 1 cup of chicken broth, 1 cup of muscat wine and 1/2 cup of orange juice. I also skipped the butter, didn't strain it, and added a little cornstarch at the end to thicken it. For us, two duck breasts feed two people. These flavors are dynamite and make for one of the best duck recipes you'll ever taste!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Duck Breasts with Orange, Honey and Tea Sauce

    Serving Size: 1 (315 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.4
     
    Calories from Fat 102
    45%
    Total Fat 11.4 g
    17%
    Saturated Fat 6.2 g
    31%
    Cholesterol 54.8 mg
    18%
    Sodium 144.9 mg
    6%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 12.3 g
    49%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    tea leaves

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