French-Style Cherry Compote Roasted Duck Breast with 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
• 1 cup fresh or frozen cherries (pitted)
• 1/4 cup red wine
• 1/4 cup cherry juice or pomegranate juice
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)
• Fresh thyme leaves (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 Cherry Compote:

• Cook the Cherries: In the same skillet, add the pitted cherries, red wine, cherry juice, honey, and balsamic vinegar. Stir well to combine.
• Simmer the Compote: Bring the mixture to a gentle simmer and cook for about 10-12 minutes, or until the cherries are softened and the liquid has thickened slightly. If you prefer a thicker compote, mix the cornstarch with water to form a slurry and stir it into the compote. Cook for another 2-3 minutes until the desired thickness is reached.

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 cherry compote over the top of the duck. Garnish with fresh thyme leaves 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.
• Cherry Compote: The combination of red wine, honey, and balsamic vinegar creates a rich, tangy compote that pairs perfectly with the duck. Adjust the sweetness or acidity based on your preference.
• Garnish: Fresh thyme adds a bright, herbaceous touch, enhancing the overall presentation and flavor of the dish.

Enjoy Your French-Style Cherry Compote Roasted Duck Breast with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful duck breast with a rich, tangy cherry compote 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.