Printable Recipe: Earl Grey Breast of Duck with Citrus and Honey

Earl Grey Breast of Duck with Citrus and Honey

This is a wonderful, elegant Christmas dinner party recipe from Bon Appetit. Even those who don't like or have never tried duck will love it -- or they shouldn't get any Christmas presents. The light crispness of the citrus and tea is the perfect accompaniment to the richness of the duck. Plus, it sounds way fancy. Your dinner party guests will quack with enthusiasm. (Sorry. That was my last duck joke.) Makes 4 servings.

Ingredients:
2 boneless duck breast halves (Muscovy is best) (1 3/4 lbs total)
3/4 C. shallots, chopped
2 1/4 C. chicken broth
1 1/2 C. fresh orange juice
4 1/2 tsp earl grey tea leaves (equivalent of about 5 tea bags)
1 tbsp. honey
3 tbsp. butter, chopped
salt & pepper, to taste
peeled orange segments (garnish)

Instructions: 1. Preheat oven to 450 degrees F.

2. Using fork, pierce duck skin all over (this will allow most of the fat to render while cooking-- you don't want to eat it all). Sprinkle both sides of breast with salt and pepper, to taste.

3. Heat large skillet over high heat. Place breasts, skin side down in dry skillet and cook without turning until skin is browned, four minutes.

4. Flip breasts over, cook two minutes more. Remove skillet from heat.

5. Transfer breasts to rack of roasting pan. Roast duck to desired level of doneness. (This will be 20 minutes for medium-rare, which is the best way to eat duck breast. Cook longer if desired, but be careful not to overcook.)

6. While duck bakes, heat remaining duck fat in its skillet on medium heat. Add shallots. Sauté about 5 minutes, until they begin to brown.

7. Remove shallots to a small bowl. Pour drippings from skillet and discard.

8. In same skillet (don't bother to wash it) pour broth, orange juice and tea leaves. Add shallots. Bring mixture to a boil over medium heat. Boil until sauce is reduced to 1 1/4 C. This should take 15-20 minutes.

9. Strain mixture into a bowl using a fine mesh metal strainer. Press with back of spoon to extract more liquid. Discard solids.

10. Return strained sauce to the skillet. Add the honey.

11. Bring sauce to a simmer, then whisk in the butter. Season with salt and pepper, to taste.

12. Remove duck from oven and thinly slice crosswise.

13. Divide among four plates, fanning slices or placing in a row. Spoon sauce over, around, and/or next to duck. Garnish with orange.

14. This flavorful Christmas dinner party recipe is made to impress!