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Seared Duck Breasts with a Citrus-Tea Sauce (Emeril Lagasse) Recipe

Seared Duck Breasts with a Citrus-Tea Sauce (Emeril Lagasse) Recipe

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Seared Duck Breasts with a Citrus-Tea Sauce (Emeril Lagasse)

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Ingredients:

Serving

4 boneless muscovy duck breast halves
1 1/2 tsp essence , recipe follows
1 tsp salt
1/2 tsp ground black pepper
1/2 cup sliced shallots
1 1/2 tsp sliced garlic
1 cup fresh orange juice
2 tbsp loose earl grey tea leaves
3 cups dark chicken or duck stock
4 tsp sweet orange marmalade
1 tsp minced fresh rosemary
2 tbsp cold unsalted butter, cut into small pieces
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 375 degrees F.
Score the fatty side of the duck breasts. Season on both sides with the Essence, salt and pepper and place in the refrigerator overnight.
In a large, heavy skillet over high heat cook duck breasts skin side down until golden brown and crispy, about 6 minutes. Turn and sear for 1 minute. Transfer the duck breasts to a pan.
Remove all but 2 tablespoons of the duck fat from the skillet. Add the shallots and saute for 1 minute. Add the garlic and saute for 30 seconds. Add the orange juice and tea. Bring to a boil and reduce by half in volume. Add the stock, reduce the heat to medium-low, and simmer until reduced by half in volume, about 15 minutes. Place the duck breasts in the oven to heat through and finish cooking while the final sauce is being assembled, about 5 minutes for medium-rare.
Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon to extract all the liquid. Return the sauce to the pan. Add the marmalade and rosemary, and stir to combine. Taste and adjust the seasoning as necessary. Whisk in the butter and remove from the heat. Remove the duck breasts from the oven and divide among 4 serving plates. Spoon the sauce over the duck breasts and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	452.98 Kcal (1897 kJ)
Calories from fat	195.5 Kcal
		% Daily Value*
Total Fat	21.72g	33%
Cholesterol	155.75mg	52%
Sodium	4268.11mg	178%
Potassium	874.48mg	19%
Total Carbs	25.64g	9%
Sugars	11.45g	46%
Dietary Fiber	4.38g	18%
Protein	39.67g	79%
Vitamin C	44mg	73%
Vitamin A	0.2mg	7%
Iron	4.8mg	26%
Calcium	108.2mg	11%

Amount Per 100 g
Calories	146.24 Kcal (612 kJ)
Calories from fat	63.11 Kcal
		% Daily Value*
Total Fat	7.01g	33%
Cholesterol	50.28mg	52%
Sodium	1377.88mg	178%
Potassium	282.31mg	19%
Total Carbs	8.28g	9%
Sugars	3.7g	46%
Dietary Fiber	1.41g	18%
Protein	12.81g	79%
Vitamin C	14.2mg	73%
Vitamin A	0.1mg	7%
Iron	1.5mg	26%
Calcium	34.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.