Colorful Bell Pepper Duck Breast Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 duck breasts, skin on
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup crumbled goat cheese or feta cheese, for garnish

Instructions:

Prepare the Green Tea Rubs:

• 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.

Season the Duck Breasts:

• Pat the duck breasts dry with paper towels. Score the skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat. Rub the green tea rubs all over the duck breasts, pressing the rubs into the skin to ensure they adhere well.

Sear the Duck Breasts:

• Heat the olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down and sear for 5-7 minutes, or until the skin is crispy and golden brown. Turn the duck breasts over and cook for another 3-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove the duck breasts from the skillet and set aside.

Cook the Bell Peppers:

• In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
• Add the sliced red, yellow, and green bell peppers to the skillet. Cook, stirring occasionally, until the peppers are tender and slightly charred, about 5-7 minutes.
• Stir in the chicken broth and white wine (if using). Add the dried or fresh thyme, salt, and pepper to taste. Cook for another 2-3 minutes, or until the liquid has reduced slightly.

Finish and Serve:

• Slice the duck breasts against the grain into thin slices. Arrange the sliced duck on a serving plate and top with the cooked bell peppers and their sauce.
• Garnish with chopped fresh parsley and, if desired, crumbled goat cheese or feta cheese.
• Serve the Colorful Bell Pepper Duck Breast immediately, enjoying the combination of the crispy skin and tender meat of the duck with the vibrant flavors of the bell peppers and the subtle hint of green tea from the rubs.