many connoisseurs like to take some cookies just like on our website, where a few cookies were placed. They are technical, analytic, functional and make an easy and fast experience of the website possible. Of course you can drink your tea without having some cookies. If you want so, click on the left button to reject them. But if you want enjoy a real tea experience, please accept the cookies. You can change your decision anytime by clicking on our Privacy Policy.
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
2 shallots
Olive oil
40 g butter
2 duck chest fillets
Orange slices for garnishing
Directions:
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.
E-Mail:
tea@alveus.eu
Internet:
www.alveus.eu
Sales Spanish:
+34 912 781 632
Sales French:
+33 (0) 1 76 543 519
Sales German:
+49 (0) 40 468 987-200
Sales Italian:
+39 06 97 631 429
Sales English:
+44 (0) 3 333 360 158