Duck Breast with Red Wine Mushroom Sauce and Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 2 duck breasts (about 6 oz each)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 8 oz mixed mushrooms (button, cremini, or shiitake), sliced
• 1 cup red wine (such as Pinot Noir or Merlot)
• 1 cup duck or chicken broth
• 1 tablespoon butter
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• Fresh parsley, chopped (for garnish)

Instructions:

Season the Duck Breasts:

• Pat Dry and Season: Pat the duck breasts dry with paper towels to remove any excess moisture. Season both sides of the duck breasts generously with the barbecued black tea seasonings, salt, and pepper. Allow the duck breasts to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Duck Breasts:

• Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the duck breasts, skin-side down, and sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and sear for another 3-4 minutes on the other side, or until they reach your desired level of doneness. The internal temperature should read 135°F (57°C) for medium-rare.
• Rest the Duck: Transfer the duck breasts to a cutting board, tent loosely with aluminum foil, and let them rest for 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful dish.

Prepare the Mushroom Sauce:

• Sauté Aromatics: In the same skillet, add the minced garlic and chopped shallot. Sauté over medium heat until fragrant and softened, about 2 minutes.
• Add Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
• Deglaze the Pan: Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 3-4 minutes to reduce slightly.
• Finish the Sauce: Add the duck or chicken broth, butter, chopped thyme, and rosemary to the skillet. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 5-7 minutes. Taste and adjust seasoning if necessary.

Serve:

• Slice and Plate: Slice the rested duck breasts against the grain into thin slices. Arrange the slices on a serving platter or individual plates. Spoon the warm red wine mushroom sauce over the top. Garnish with chopped fresh parsley for a pop of color and freshness.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the duck. Feel free to adjust the amount based on your preference.
• Searing: Searing the duck breasts skin-side down first ensures a crispy, golden skin while locking in the juices.
• Resting: Allowing the duck to rest is crucial for retaining its juices and ensuring tenderness.
• Mushroom Sauce: The combination of red wine, mushrooms, and fresh herbs creates a rich, aromatic sauce that pairs perfectly with the duck.

Enjoy Your Duck Breast with Red Wine Mushroom Sauce!

• This dish combines the tender, flavorful duck breast with a rich, aromatic red wine mushroom sauce, enhanced by the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated meal, ideal for impressing guests or enjoying a luxurious evening at home.