Pan-Seared Duck Breast with London Fog Tea Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender duck breast pan-seared to crispy perfection, served with a delicate sauce infused with Earl Grey tea, inspired by London's iconic beverage. This French-inspired quick recipe, ready in about 25 minutes, pairs duck breast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 French cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Score the skin of 2 duck breasts with a sharp knife in a crosshatch pattern, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat a cold skillet over medium heat, place the duck breasts skin-side down, and cook for 6-7 minutes until the skin is crisp and golden, then flip and cook the other side for 4 minutes for medium-rare. Remove from the pan and rest for 5 minutes.
  3. Step 3: Meanwhile, steep 2 Earl Grey tea bags in 1 cup boiling water for 5 minutes, then remove bags and stir in 1 tbsp honey and 1/4 cup heavy cream.
  4. Step 4: In the same skillet used for duck, add 2 tbsp unsalted butter and 1 tsp fresh thyme leaves and cook over low heat for 2 minutes until butter is melted and fragrant.
  5. Step 5: Combine the tea cream mixture with the butter-thyme sauce, heat gently until warm, then drizzle over sliced duck breast and serve.

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