Bigelow puts a spin on the classic pan seared duck using Orange and Spice Herbal tea in the sauce.
Created by Daniel J Lestrud, CEC, CCE
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Ingredients
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10 - 6 ounce Duck Breasts, with skin on
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4 Shallots, minced
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½ cup Sugar
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½ cup White wine, Chablis
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½ cup white vinegar
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4 tea bags of Bigelow Tea Orange & Spice
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½ cup Butter, cubed
Instructions
Score duck breast on skin to form cross hatch marks. Season both sides with salt and peppers and place skin side down in preheated pan. Sear till fat is rendered and skin is crispy. While duck is searing combine sugar, vinegar, wine and tea bags, let cold steep. When duck is crispy turn and let brown on other side. Cook till medium rare. Remove from pan and pour off excess duck fat leaving enough to sweat shallots. Let duck rest. Cook shallots till transparent and add sugar, wine, vinegar and tea mixture. Reduce till sauce becomes thick and syrupy. Add butter and whisk in till fully incorporated. Slice duck on a bias and plate then evenly distribute sauce for each breast.