Savor the French-inspired meal of rich and tender roasted duck breast, perfectly seasoned and glazed with honey. An elegant Dinner ready in just 30 minutes.
Score the skin of the duck breasts in a diamond pattern, taking care not to cut into the meat. Season both sides with salt and pepper.
Heat a non-stick skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes or until the skin is golden and crispy.
Flip the duck breasts and add the honey and thyme to the pan. Cook for 1-2 minutes, spooning the honey over the duck.
Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until cooked to your liking.
Allow the duck to rest for at least 5 minutes before slicing and serving.
Notes
Scoring the skin of the duck breast helps to render out the fat and get a crispy skin.
• Don't rush the cooking process, especially when rendering the fat from the duck skin. Low and slow is the way to go.
• Resting the duck breast after cooking is crucial for juicy meat. Let it rest for at least 5 minutes before slicing.
• Be careful when glazing with honey. It can burn quickly, so keep an eye on it.
• If you want more sauce, deglaze the pan with a bit of wine or broth after removing the duck.