Sweet Tea Marinated Duck Appetizer
Sweet Tea Marinated Duck with a Fig Satsuma Glaze and a Six-Spice Caramelized Onions
This appetizer takes simple classic Louisiana ingredients and makes them fancy enough for a black-tie affair.
Ingredients
- Duck Brine:
- 2 cups Orange PekoeTea Brewed from 2 tea bags
- 2 tbsp Kosher Salt
- 2 tbsp Brown Sugar
- Fig Satsuma Tea Glaze:
- 1/2 cup Orange Pekeo Tea Brewed from 1 tea bag
- 1/2 cup Fig Preserves
- 1/4 teaspoon Cayenne Pepper
- 1 tbsp Satsuma or Tangerine Zest
- Pinch of Salt
- 1 lb Duck Breasts 2 big or 3 smaller
- Caramelized Onions:
- 2 large Red Onions, thinly sliced
- 1/2 tbsp Five Spice Powder
- 1/4-1/2 tsp Cayenne Pepper( adjust to preferred spice level)
- 2 tbsp Vegetable Oil
- 2 tbsp Butter
- 6 teaspoon Fig Preserves
- Baguette, sliced and toasted
Instructions
- Duck Brine
- Combine all the ingredients and let them cool off. Then place the duck breasts into a Ziploc bag, pour in the brine, close it, place in a bowl, and refrigerate overnight.
- The next day you will have to remove the duck breast from the brine a few hours before cooking and pat them dry. Place them onto a plate in the refrigerator, uncovered, to let the skin dry
- Fig Satsuma Tea Glaze
- In a small saucepan add the tea and bring to a simmer over low heat.
- Add half a cup of fig preserves.
- Add a pinch of salt and Cayenne pepper
- Cook for approximately 15-20 minutes on low heat, until the glaze sticks to the back of your spoon and most of the liquid has evaporated. Set aside and cook Duck Breast.
- Score the duck skin in a 1/8 inch cross pattern Be careful to only score the skin but not the meat. You need to do this in order to let the fat render out from the skin.
- Place your duck breast skin side down on a cold, cast iron or stainless steel skillet. Turn the heat on your stove to medium and place a weighted object on top of the duck. Cook for 10- 12 minutes until golden brown. As the fat renders try gently removing it from the pan.
- Once it is golden brown, flip and cook on the other side for 1 minute.
- As it cooks baste with glaze.
- Remove from the skillet and let it rest for 10 minutes before slicing.
- While breasts rest make caramelized onions
- In a skillet over medium heat add oil and bring to almost smoking. Add onions.
- Cook onions continuously stirring after about 5 minutes add butter. Cook until onions have softened and turned golden brown. Remove from heat.
- Slice your breast into 1/4-inch slices.
- Top Baguette slices with a small amount of caramelized onions and sliced duck breasts 1/2 teaspoon of preserves. green onions and chopped pecans.
Jolie Meaux
