Tea-Brined Duck Breast
Brining duck breasts is an easy way to get flavorful, juicy meat. Cooking duck breasts is easier than you think!Serve with your favorite sides or over a bed of greens.
Servings: 4 servings
Calories: 156kcal
Ingredients
- 2-3 medium boneless duck breasts skin intact
for the brine:
- 1 cup brewed black tea
- 1 tablespoon Kosher salt Diamond
- 1 tablespoon sugar
- 4 garlic cloves smashed
- 3-4 sprigs fresh thyme
for cooking:
- Kosher salt and freshly ground black pepper
Instructions
Brine the duck breast:
- Combine all the ingredients for the brine in a small saucepan, and cook over medium heat until the salt and sugar has dissolved. Allow the brine to cool (I often throw in a few ice cubes) and pour into a large zip-top bag. Add the duck breasts to the brine and refrigerate for at least 4 hours - overnight is best.
Prepare the duck:
- Preheat the oven to 350°F (180°C)
- Remove the duck from the brine and thoroughly pat dry. Score skin using a criss-cross pattern, being careful not to cut into breast meat. Season the duck on both sides with salt and pepper.
- Warm a heavy-bottom or cast-iron skillet over medium heat. Place breast skin-side down for 8–10 minutes or until fat is rendered and skin is crisp and brown. Turn the breasts over and cook for 1-2 minutes more.
- Place the skillet in the oven for 5–6 minutes or until temperature reaches 155°F (70°C). Remove the duck from the oven and allow to rest for 5-7 minutes before slicing (temperature should reach 165°F/75°C while resting.) Slice thinly and serve.
Notes
Serve over a salad or with your favorite sides.
A bit of warmed orange marmalade or sautéed kumquats are lovely with the duck.
Naturally gluten-free.
Nutrition
Calories: 156kcal | Carbohydrates: 4g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 87mg | Sodium: 1809mg | Potassium: 320mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 5mg