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1
Preheat the oven to 375 degrees F.
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2
Score the fatty side of the duck breasts.
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3
Season on both sides with the Essence, salt and pepper and place in the refrigerator overnight.
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4
In a large, heavy skillet over high heat cook duck breasts skin side down until golden brown and crispy, about 6 minutes.
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5
Turn and sear for 1 minute.
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6
Transfer the duck breasts to a pan.
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7
Remove all but 2 tablespoons of the duck fat from the skillet.
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8
Add the shallots and saute for 1 minute.
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9
Add the garlic and saute for 30 seconds.
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10
Add the orange juice and tea.
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11
Bring to a boil and reduce by half in volume.
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12
Add the stock, reduce the heat to medium-low, and simmer until reduced by half in volume, about 15 minutes.
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13
Place the duck breasts in the oven to heat through and finish cooking while the final sauce is being assembled, about 5 minutes for medium-rare.
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14
Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon to extract all the liquid.
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15
Return the sauce to the pan.
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16
Add the marmalade and rosemary, and stir to combine.
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17
Taste and adjust the seasoning as necessary.
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18
Whisk in the butter and remove from the heat.
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19
Remove the duck breasts from the oven and divide among 4 serving plates.
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20
Spoon the sauce over the duck breasts and serve.
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21
Combine all ingredients thoroughly and store in an airtight jar or container.
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22
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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23
Published by William and Morrow, 1993.
