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JASMINE TEA GLAZED DUCK

4 – 8 oz. Duck Breast, skin side scored
1 cup corn syrup
1/3 cup brown sugar
½ cup water
5 bags of jasmine tea
½ tsp. Cinnamon
¼ tsp. All spice

1. Place the water in a sauce pan over high heat and bring to a boil.
2. Remove from heat and place tea bags and let steep for 5 minutes.
3. Remove tea bags and add corn syrup and brown sugar, cinnamon and all spice and mix well. Bring back to a boil. Allow to cool.
4. Sear duck breast on a non stick sauté pan on both sides at high heat about 1 minute on each side.
5. Foil a baking sheet and place a rack on top. Place a duck breast on top. Season with salt & pepper. Pour half of the tea mixture on top. Bake in a preheated 350° oven for about 10-12 minutes, medium rare, let rest 5 minutes before slicing.. Baste a couple of times with reserve syrup.