French-Style Duck with Tomato 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
• 1 cup cherry tomatoes, halved
• 1/2 cup red wine (such as Pinot Noir)
• 1 cup chicken or duck broth
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)
• Optional: Roasted or steamed vegetables (e.g., carrots, asparagus) for serving

Instructions:

Season the Duck Breasts:

• Pat Dry and Score the Skin: Pat the duck breasts dry with paper towels to remove any excess moisture. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the skin crisp up during cooking.
• Season: 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.
• Sear the Duck Breasts: Add the duck breasts, skin-side down, to the skillet. Sear for 5-6 minutes, or until the skin is crispy and golden brown. Flip the breasts and sear the other side for another 3-4 minutes, or until browned. The internal temperature should reach 130°F (54°C) for medium-rare. Transfer the duck breasts to a plate and set aside.

Prepare the Tomato Sauce:

• Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped shallot. Sauté over medium heat until fragrant and softened, about 2 minutes.
• Add Tomatoes and Wine: Add the halved cherry tomatoes and red wine to the skillet. Stir well to combine and bring to a gentle simmer. Cook for 5-7 minutes, or until the tomatoes are softened and the wine has reduced slightly.
• Add Broth and Tomato Paste: Stir in the chicken or duck broth, tomato paste, balsamic vinegar, and dried thyme. Bring the mixture to a gentle simmer and cook for another 10-12 minutes, or until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if necessary.

Finish and Serve:

• Rest the Duck: Tent the seared duck breasts 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.
• Slice and Serve: Slice the duck breasts against the grain into thick slices. Arrange the slices on a serving platter or individual plates. Spoon the warm tomato sauce over the top of the duck. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately with roasted or steamed vegetables on the side, if desired.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the duck. Adjust the amount based on your preference.
• Scoring the Skin: Scoring the skin helps it crisp up during cooking, resulting in a delicious, crackling texture.
• Searing: Searing the duck breasts skin-side down first ensures a crispy, golden skin while locking in the juices.
• Tomato Sauce: The combination of red wine, balsamic vinegar, and tomato paste creates a rich, tangy sauce that pairs perfectly with the duck. Adjust the sweetness or acidity based on your preference.
• Garnish: Fresh parsley adds a bright, herbaceous touch, enhancing the overall presentation and flavor of the dish.

Enjoy Your French-Style Duck with Tomato Sauce and Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful duck breast with a rich, tangy tomato sauce and 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.