Seared Duck Breasts with a Citrus-Tea Sauce

Get this all-star, easy-to-follow Seared Duck Breasts with a Citrus-Tea Sauce recipe from Emeril Lagasse

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,...

  • Yield: 4 servings
  • Cooking time: 0 Hour 20 Min
  • Rating: 5/5
  • Publisher:


  • 4 boneless muscovy duck breast halves
  • 1 1/2 teaspoons Essence, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup sliced shallots
  • 1 1/2 teaspoons sliced garlic
  • 1 cup fresh orange juice
  • 2 tablespoons loose Earl Grey tea leaves
  • 3 cups dark chicken or duck stock
  • 4 teaspoons sweet orange marmalade
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

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