Fruity sweet and tart
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (for 2 persons):
3 teaspoons strong Earl Grey tea
1 cube chicken stock
1 sprig of fresh thyme
250 ml orange juice
1 tablespoon honey
30 ml orange marmalade
40 g butter
2 duck chest fillets
Orange slices for garnishing
Brew tea as described as well as chicken broth. Pour tea to the broth. Pluck thyme leaves. Add to broth together with orange juice, honey and orange marmalade and stir well.
Roast shallots in olive oil until glassy. Pour broth over the shallots and let cook gently until reduced to sauce.
Cut cross shapes into the duck chest skin. Lay into a pan with the skin downside and roast in some oil until crispy-brown.
Filter the sauce through a fine sieve. Add small pieces of butter and beat well.
Cut duck into thin slices, season to taste with salt and pepper. Arrange on two plates together with the sauce. Garnish with orange slices.