Tea Infused Orange Duck Bites with Brie are a perfect appetizer for Easter or any other Holidays. They are full of flavor with Stash Lemon Ginger Tea infused duck breast, seared to perfection.
Stash Lemon Ginger Tea Brown Sugar | Duck Breasts White Bread | Brie Cheese Kosher Salt | Red Chili Flakes Orange Marmalade
Make duck brine Combine tea, salt and sugar, then place the duck breasts into a Ziploc bag with the brine and refrigerate overnight. Remove from the brine a few hours before cooking and place the duck back in the fridge to dry out the skin.
make the glaze Steep the tea, then add to a saucepan with marmalade, salt and red pepper flakes and cook for approximately 15-20 minutes on low heat.
cook the duck Score the duck skin, then place it skin-side down on a cold skillet and cook for 12 minutes. Then flip it over and cook for another minute. Next, smother each breast with the glaze and cook in the oven for 5-6 minutes.
assemble duck bites Remove crusts from the bread and lightly roll each piece with a rolling pin. Place them in a muffin tin and bake for 8 minutes, then add pieces of brie cheese to each muffin cup and bake for another 5 minutes.
Finish off by adding some marmalade, topped with a slice of duck and sprinkled with parsley.