duck, duck, mmmmmmmmmm

although i don't eat it that often, i really love duck. like fish, the biggest problem has been where to get humanely- and sustainably-raised duck. well, every now and then, marin sun farms has some at the saturday sf farmers' market - they work in partnership with a duck farm - and so last saturday, i secured enough to make dinner for two.

it's a good thing i didn't really ask kevin what he thought about having it for dinner, cuz he would have said, "yuck, no thanks, ma'am." it turns out, except for peking duck (which, btw, is my absolute FAVORITE duck dish. [*mouth-watering, sigh*]), he was under the impression that he doesn't really like duck. well, he was wronnnnnnng! he actually really liked it and ate everything on his plate. (hrm, hrm, evidence i should keep ignoring him (just for dinner planning, of course)? heehee)

below is the recipe. i served it with creamy mashed potatoes and roasted baby carrots. the skin was perfectly crispy, the duck was a beautiful medium rare, and the sauce was delicately sweet and savory at the same time. this particular dinner takes about 45 minutes from prep to serve. enjoy!


Duck with Earl-Grey Tea Sauce

1 1/2 lbs boneless Muscovy duck breast
1 cup finely chopped shallots
2 cups chicken stock
1 1/2 cups freshly squeezed orange juice
4 tsps Earl Grey tea leaves
1 tbsp honey
3 tbsps butter, cut into small pieces
salt and pepper

Preheat oven to 450°F. Pierce duck breast skin all over with fork and then sprinkle both sides with salt and pepper.

Over high heat, heat large skillet then add duck breasts, skin side down. Sear until skin is browned, about 5 minutes. Turn duck over and cook 2 more minutes. Remove pan from heat, set aside. On a roasting pan with a rack, transfer duck breasts and roast in oven for about 15 minutes. Remove from heat and let rest for 10 minutes.

While duck is roasting, heat skillet (with pan drippings) over medium heat. Add shallots and sauté until softened and beginning to brown, about 5 minutes, making sure to scrape up and stir in any browned bits stuck to pan. Drain off all duck grease from pan, then add stock, orange juice ,and tea leaves. Boil until mixture is reduced by half, about 20 minutes. Strain sauce into a bowl and discard solids. Return sauce to skillet; add honey and bring to simmer. Whisk in butter, then season sauce to taste with salt and pepper.

Slice duck breasts thinly across grain. Divide equally into 4 servings and plate by overlapping slices slightly, then spoon sauce onto duck. Serves 4.