Duck Breasts with Orange Honey and Tea Sauce
Elevate your dinner table with the sophisticated flavors of this Duck Breasts with Orange Honey and Tea Sauce recipe. Combining perfectly seared, tender duck breasts with a luxurious sauce infused with freshly brewed black tea, zesty orange, and velvety honey, this dish balances savory and sweet notes with a touch of elegance. The duck skin crisps to perfection in a stovetop-to-oven method, while the sauce comes together with ease, thickened to a silky consistency with a buttery finish. Ideal for special occasions or gourmet dinners at home, this recipe pairs beautifully with roasted vegetables or fluffy mashed potatoes. Impress your guests with this restaurant-quality meal that’s surprisingly simple to make. Keywords: duck breast recipe, orange honey sauce, black tea glaze, gourmet duck dinner, special occasion dish.
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Recipe Information
Ingredients
- 4 pieces duck breasts, skin-on
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup orange juice, freshly squeezed
- 3 tablespoons honey
- 2 teaspoons black tea (loose-leaf or 2 tea bags)
- 1 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon zest of an orange
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck breasts dry with paper towels, and score the skin in a crisscross pattern without cutting into the flesh.
Season the duck breasts on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place a cold, oven-safe skillet over medium heat and lay the duck breasts skin-side down. Cook for 5-7 minutes, until the fat renders and the skin becomes golden and crispy.
Flip the duck breasts over and sear the flesh side for 2 minutes. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare, or longer if preferred.
While the duck cooks, prepare the sauce. In a small saucepan, bring 1 cup of water to a boil and steep 2 teaspoons of black tea (or 2 tea bags) for 5 minutes. Strain the tea and discard the leaves or bags.
To the saucepan with the brewed tea, add 1 cup of orange juice, 3 tablespoons of honey, and 1 teaspoon of orange zest. Stir well and simmer over medium heat for 5 minutes to reduce slightly.
In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water to create a slurry.
Slowly whisk the cornstarch slurry into the sauce and continue cooking until the sauce thickens, about 2 minutes. Remove from heat and stir in 2 tablespoons of unsalted butter for a glossy finish.
Once the duck breasts are done cooking, remove them from the oven and let them rest for 5 minutes before slicing.
Slice the duck breasts thinly and arrange them on serving plates. Drizzle the orange honey and tea sauce over the duck and serve warm.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 71.5 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
