1. Duck Breast With Orange with Honey and Tea Sauce

Inspired by Ruth S. of Honolulu in Bon Appetit Magazine in April 2000 

(Makes 4 servings) 

Ingredients: 

• 2 boneless duck breast (about 1 ¾ lbs)
• ¾ cup chopped shallots 
• 2 ¼ cups chicken broth 
• 1 ½ cups orange juice 
• 4 ½ tsp Earl Grey tea 
• 1 tbsp honey 
• 3 tbsp butter 

Directions: 

1. Preheat the oven to 450 degrees F
2. Pierce skin of duck breasts all over with a fork and sprinkle with salt and pepper
3. Place duck breast skin down in a hot skillet. Cook until well browned (about 4 minutes)
4. Turn duck breasts over and cook for about 2 minutes, remove from heat, set rack in roasting pan 
5. Transfer duck breasts to rack (reserve drippings in skillet)
6. Roast duck to desired doneness, about 20 minutes for medium-rare
7. Meanwhile, heat drippings in the skillet over medium heat
8. Add shallots and sauté until beginning to brown
9. Tilt skillet; push shallots to high end of skillet, allowing drippings to flow to lower end
10. Spoon off drippings and discard
11. Add broth, orange juice and Earl Grey tea leaves to the skillet
12. Boil until mixture is reduced to 1 ¼ cup, about 17 minutes
13. Pour mixture through strainer and pressing solids to extract as much liquid as possible
14. Discard solids in the strainer, return liquid to skillet
15. Add honey and bring to a simmer
16. Whisk in butter, season with salt and pepper to taste
17. Thinly slice duck breast crosswise
18. Fan slices onto 4 plates
19. Spoon sauce around the duck
20. Garnish with orange slices if desired