French-Seared Duck Breast Recipe

Ingredients:

• 2 duck breasts, skin-on
• 1 tablespoon black tea powder
• 1/4 cup hot water
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup chicken broth
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar (optional, for a glaze)
• Fresh parsley, chopped, for garnish

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the hot water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This marinade will infuse the duck with a unique flavor.

Marinate the Duck:

• Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Place the duck breasts in a dish and pour the cooled black tea marinade over them. Cover and refrigerate for at least 1 hour or up to 4 hours.

Prepare the Duck:

• Remove the duck breasts from the marinade and pat them dry. Discard the marinade.

Sear the Duck:

• Preheat a large skillet over medium-high heat. Place the duck breasts in the skillet skin-side down and sear until the fat has rendered and the skin is crispy, about 5-7 minutes.
• Flip the duck breasts and sear the other side for 2-3 minutes. Adjust the heat as necessary to prevent burning.

Cook the Duck:

• Reduce the heat to medium and continue cooking the duck breasts until they reach your desired level of doneness, about 5-7 minutes more for medium-rare. Season with salt and pepper.

Make the Pan Sauce:

• In the same skillet, add the chopped shallot and minced garlic. Cook over medium heat until softened, about 2 minutes.
• Add the red wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half.
• Add the chicken broth, thyme, and bay leaf. Simmer until the sauce is slightly thickened, about 10 minutes.
• Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. Whisk in the butter until it is fully incorporated. If desired, add honey and balsamic vinegar for a glaze.

Serve:

• Slice the duck breasts against the grain and fan them out on serving plates. Drizzle the sauce over the duck and garnish with chopped fresh parsley.
• Enjoy your French-Seared Duck Breast with a hint of black tea flavor, perfect for a romantic dinner or a special occasion. The crispy skin and tender meat, paired with the rich pan sauce, create a sophisticated and flavorful dish.