Magret de Canard à la Sauce Riche

Ingredients

Duck breast

2 pieces

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Thyme

1 teaspoon, dried

Garlic

2 cloves, minced

Butter

2 tablespoons

Red wine

1 cup

Beef or chicken broth

1/2 cup

Honey

2 tablespoons

Instructions

1. Score the skin of the duck breasts in a crisscross pattern, ensuring not to cut into the actual meat. This helps to render the fat and will result in a crispier skin.
2. Season the duck breasts on both sides with salt, black pepper, thyme, and minced garlic.
3. Heat a skillet over medium-high heat. Once hot, add the duck breasts, skin side down, and sear for about 5 minutes or until the skin is beautifully crispy and golden brown.
4. Flip the duck breasts and continue to cook for another 3-4 minutes for medium-rare, or longer if you prefer your duck more well done.
5. Remove the duck breasts from the skillet and let them rest. This will ensure the juices are redistributed throughout the meat.
6. In the same skillet, add the butter, allowing it to melt and mingle with the duck fat.
7. Pour in the red wine, broth, and honey. Cook this mix over medium heat, stirring occasionally, until the sauce has reduced and thickened slightly, becoming a glossy, rich accompaniment for your duck.
8. Slice the duck breasts and serve with the sauce drizzled over the top. Garnish with fresh thyme if desired.