Wash and pat dry duck breast. Rub salt all over. If you have time, leave them uncovered in the fridge overnight. If not, skip it. When you are ready to cook, preheat your water bath to 54°C (130°F).
Place in a Ziploc bag and sprinkle in tea, making sure to get tea all over every part of the surface on both sides of each breast.
Using half of the leaves from the package, line the sides of the bag with fresh bay leaf.
Lower into the water, letting all the air out, and cook for a minimum of 45 minutes, up to 4 hours.
Heat wine and black currants until boiling, pressing down on currant and stirring them in until fully hydrated. Add in shallot, bay leaves, thyme and peppercorns. Reduce heat to low and allow to simmer for about 15 minutes, or until reduced to ½ cup. Turn off heat. Let sit until ready to use.
When duck is done, remove the breasts from the bag. Brush off as much of the tea as you can. If it really sticks, you can rinse it off, but if you have a clean scrub brush, try that instead.
Heat oil in a cast iron pan set on high heat until smoking.
Add duck breast and cook until sizzling, about 2 minutes.
Reduce heat to medium and cook about 5 minutes, pressing and moving to make sure the skin is browned evenly. Flip and cook the skinless bottom until barely browned, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.
When ready to use the sauce, remove the herbs and strains out the shallot and peppercorn. You can add in a few more black currants if you like texture in your sauce.
Reheat reduction, adding in honey to taste. Add brandy, butter and salt to finish.
Slice and serve with sautéed greens.