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1
Preheat oven to 450u00b0F.
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2
Pierce skin of duck breasts all over with fork.
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3
Sprinkle duck with salt and pepper.
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4
Heat heavy large skillet over high heat.
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5
Add duck breasts, skin side down, to skillet.
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6
Cook until skin is well browned, about 4 minutes.
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7
Turn duck breasts over; cook 2 minutes.
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8
Remove from heat.
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9
Set rack in roasting pan.
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10
Transfer duck breasts to rack (reserve drippings in skillet).
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11
Roast duck to desired doneness, about 20 minutes for medium-rare.
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12
Meanwhile, heat drippings in skillet over medium heat.
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13
Add shallots and saute until beginning to brown, about 5 minutes.
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14
Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
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15
Spoon off drippings and discard.
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16
Add broth, orange juice and tea leaves to skillet.
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17
Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
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18
Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
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19
Discard solids in strainer.
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20
Return liquid to same skillet.
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21
Add honey; bring to simmer.
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22
Whisk in butter.
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23
Season sauce with salt and pepper.
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24
Thinly slice duck breasts crosswise.
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25
Fan slices on each of 4 plates, dividing equally.
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26
Spoon sauce around duck.
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27
Garnish with orange segments, if desired.
