Preparation: 20 minutes
Cooking: 15 minutes
Servings: 4
INGREDIENTS:
- 2 boneless duck breasts
- 2 oz. (50 g) yellow onion, chopped
- 1 clove garlic
- 3 tbsp. (approx. 60 g) honey
- Fresh rosemary, sage and bay leaf, as needed
- salt and pepper
INSTRUCTIONS:
- Heat the oven to 350°F (180°C).
- Score the skin and fat on each duck breast without cutting into the meat, and season with salt and pepper. Heat a skillet until hot and cook the duck, skin side down first, until crisp.
- Transfer the duck breasts to a baking pan, and add the garlic clove, the onion and the herbs. Roast for about 10 minutes; the duck breasts should still be soft and pink inside. Let them rest for a few minutes, covered in tin foil, before slicing.
- Spoon the fat from the baking pan and then add the honey. When you have obtained the desired thickness, strain the sauce through a sieve.
- Serve the duck breasts, covered with the honey sauce.
