Tea Infused Orange Duck Bites with Brie

Horizontal shot of picking up an orange duck bite with brie

Tea Infused Orange Duck Bites with Brie

Course: Appetizer

Cuisine: European

Prep Time: 15

Cook Time: 30

Rest time: 10

Total Time: 45

Servings:

Calories: 276kcal

Author: Edyta

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, smothered with Lemon Ginger Tea Orange Glaze and topped on the melted brie toasts for the ultimate bite.

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Ingredients

Duck Brine

2 cups Stash Lemon Ginger Tea Brewed from 2 tea bags
2 tbsp Kosher Salt
2 tbsp Brown Sugar

Lemon Ginger Tea Orange Glaze

1/2 cup Stash Lemon Ginger Tea Brewed from 1 tea bag
1/2 cup Orange Marmalade
1/4 teaspoon Red Chilli Flakes Or less if you don't like spicy
Pinch of Salt

Duck Bites

1 lb Duck Breasts 2 big or 3 smaller
6 Slices White Bread Square, cut in half, crust removed, rolled
1/2 lbs Brie Cheese Sliced into squares
6 teaspoon Orange Marmalade 1/2 teaspoon per bite cup
Cooking Spray

Instructions

Duck Brine

Combine all the brine ingredients and let them cool off. Then place the duck breasts into a Ziploc bag, pour in the brine, close it, place in a bowl, and refrigerate overnight.
The next day you will have to remove the duck breast from the brine a few hours before cooking, pat them dry. Place them onto a plate to the refrigerator, uncovered, to let the skin dry (this is an important step if you want to achieve a crispy skin on your duck breast).

Lemon Ginger Tea Orange Glaze

Steep 1 tea bag of Lemon and Ginger Tea in half a cup of water. ..Cook it for approximately 15-20 minutes on low heat, until the glaze sticks to the back of your spoon and most of the liquid has evaporated (by the way, this glaze is really amazing; it's sweet, spicy and infused with Lemon Ginger taste of Stash Tea).
To the saucepan add the tea.
Add half a cup of orange marmalade.
Add a pinch of salt and a pinch of red pepper flakes (the number of pepper flakes will depend on the spiciness that you want to have, I added approximately 1/4 teaspoon, but we like spicy food. If that's not you, then start with a small pinch, once your glaze is ready you can always adjust the spiciness by adding more flakes)
Cook it for approximately 15-20 minutes on low heat, until the glaze sticks to the back of your spoon and most of the liquid has evaporated (by the way, this glaze is really amazing; it's sweet, spicy and infused with Lemon Ginger taste of Stash Tea).

Cooking the Duck Breast

Score the Duck Skin. First, be careful to only score the skin but not the meat. You need to do this in order to let the fat render out from the skin. If you skip this step you will end up with chewy, soggy duck skin (and nobody wants that!).
Preheat the oven to 400 F.
Place your duck breast skin side down on a cold, cast iron or stainless steel skillet. Yes, you heard me right. The skillet needs to be cold! Turn the heat on your stove to medium and set a timer for 12 minutes (if your breasts are less than a 1/2 lb, but if they weight more than you can set a timer for up to 15 minutes). Do not touch the meat for the entire time.
Once the timer is up, flip the meat and cook on the other side for 1 minute.
Smother each breast with Lemon Ginger Tea Orange Glaze and place it in the oven for 5-6 minutes (under 1/2 lb for 5 minutes, over 1/2 lbs for 6 minutes).
Remove from the oven and let it rest for 10 minutes before carving.

Assembling Duck Bites

When your duck is cooking, start preparing the bread vehicles. Cut each white slice of bread in half, then remove the crust and, using a rolling pin, lightly roll each piece down.
Spray the regular muffin tin with a cooking spray. Place each piece of bread in one muffin hole, gently pressing them down and spray the bread with cooking spray as well.
Once your duck is out of the oven and resting, then place the muffin tin in the oven and bake for 8 minutes.
In the meantime cut your brie cheese into squares so they can fit into the bread vehicles.
Remove the muffin sheet out of the oven, add cheese squares to each bread cup, place it back in the oven and bake for another 5 minutes.
Remove the bread from the oven. Slice up your duck breast in 1/2 inch slices.
Add 1/2 a teaspoon of orange marmalade to each cup, top it with Lemon Ginger Tea Orange Glazed Duck Breast slice; sprinkle all with some parsley and serve. Enjoy!

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