w/ Mandarin, Honey & Earl Grey Tea Sauce
2 Gressingham duck breast (Halved making 4 pieces)
3/4 cup chopped shallots
2 1/4 cups Chicken stock
1 1/4 cups Mandarin Juice & 1/4 cup Grand Marnier
4 1/2 teaspoons Earl Grey tea leaves or 4-5 tea bags
1 tablespoon honey
3 tablespoons full butter, cut into small pieces
Orange segments (optional)
Preheat oven to 230°C.
Pierce skin of duck breasts all over with fork. Sprinkle duck with crushed salt and pepper. Heat a heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over, then cook for 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (keep the drippings in skillet).
Also, with fatty breasts cooking at high temperature, it is important to tent the roasting pan with foil.
Roast the duck to desired doneness, about 15-20 minutes for medium-rare. (thickest part 54°C - depending on the size of the breast) when finished stand for 5 min
Meanwhile, heat the drippings in skillet over amedium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add chicken stock, manderin juice and tea leaves to skillet (or just soak the tea bags in the sauce)
Boil until this mixture is reduced to 1 1/4 cups, about 12-17 minutes. Pour mixture through strainer set over a bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return the pressed out liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
Thinly slice duck breasts crosswise. Fan slices on each plate, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.
Serve this with mashed potatoes to soak up the sauce and steamed green vegetables and lardons.