4 boneless muscovy duck breast halves |
1 1/2 teaspoons essence, recipe follows |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup sliced shallots |
1 1/2 teaspoons sliced garlic |
1 cup fresh orange juice |
2 tablespoons loose earl grey tea leaves |
3 cups dark chicken or duck stock |
4 teaspoons sweet orange marmalade |
1 teaspoon minced fresh rosemary |
2 tablespoons cold unsalted butter, cut into small pieces |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |