Tea-Brined Duck Breast (Print-Friendly Format)
Duck breast infused with black tea, thyme, and garlic for rich, juicy flavor and crisp skin. Easy prep and cooking.
# Ingredients You’ll Need:
→ Duck Breast
01 -
2–3 medium boneless duck breasts, skin intact
→ Brine
02 -
240 ml brewed black tea
03 -
15 g kosher salt (Diamond Crystal)
04 -
12 g granulated sugar
05 -
4 garlic cloves, smashed
06 -
3–4 sprigs fresh thyme
→ For Cooking
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
In a small saucepan, combine brewed black tea, kosher salt, sugar, garlic cloves, and fresh thyme. Heat over medium until salt and sugar dissolve completely. Let the brine cool to room temperature. For faster cooling, add a few ice cubes.
02 -
Pour the cooled brine into a large zip-top bag. Add duck breasts, ensuring they are fully submerged. Seal and refrigerate for at least 4 hours, preferably overnight.
03 -
Preheat oven to 180°C.
04 -
Remove duck breasts from the brine and pat thoroughly dry with paper towels. Using a sharp knife, score the skin in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and freshly ground black pepper.
05 -
Place a heavy-bottom or cast-iron skillet over medium heat. Arrange duck breasts skin-side down. Cook for 8–10 minutes, or until fat is rendered and the skin is crisp and golden brown.
06 -
Flip the duck breasts and cook for an additional 1–2 minutes on the flesh side.
07 -
Transfer skillet to the preheated oven. Roast for 5–6 minutes, until the internal temperature reaches 70°C.
08 -
Remove duck breasts from oven and let rest for 5–7 minutes; temperature should rise to 75°C during resting. Slice thinly and serve as desired.
# Extra Tips:
01 -
Serving over salad greens or pairing with sautéed kumquats and orange marmalade complements the duck's flavor.
02 -
The recipe is naturally gluten-free.