Ingredients:
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5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
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2 duck breasts, skin on
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/4 cup chicken broth
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1/4 cup white wine (optional)
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1 tablespoon Dijon mustard
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Salt and freshly ground black pepper
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1/4 cup chopped fresh parsley, for garnish
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Optional: 1/4 cup toasted pine nuts or almonds, for garnish
Instructions:
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Prepare the Green Tea Rubs:
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Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the duck breasts.
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Season the Duck Breasts:
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Pat the duck breasts dry with paper towels. Rub the green tea rubs all over the duck breasts, pressing the rubs into the skin to ensure they adhere well. Season both sides of the duck breasts with freshly ground black pepper and a pinch of salt.
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Sear the Duck Breasts:
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Heat the olive oil in a large skillet over medium-high heat. Sear the duck breasts, skin-side down, for 3-4 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and cook for another 3-4 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
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Remove the Duck Breasts:
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Remove the duck breasts from the skillet and set them aside on a plate. Cover with foil and let them rest for 5 minutes.
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Prepare the Sauce:
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In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
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Simmer the Sauce:
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Stir in the chicken broth and white wine (if using). Bring the mixture to a simmer and cook until the liquid has reduced by half, about 5-7 minutes. Stir in the Dijon mustard and cook for another 2-3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
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Slice the Duck Breasts:
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Slice the rested duck breasts against the grain into thin slices.
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Finish and Serve:
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Arrange the sliced duck breasts on a serving plate. Spoon the sauce over the duck slices. Garnish with chopped fresh parsley and, if desired, toasted pine nuts or almonds.
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Serve Immediately:
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Serve the Black Pepper Duck Breast immediately, enjoying the tender, flavorful duck with the rich, tangy sauce and the subtle hint of green tea from the rubs.
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Enjoy your delicious Black Pepper Duck Breast!