Roasted Duck Breast with Dollarhide Honey & Thyme Sauce
Serve with St. Supéry Cabernet Sauvignon
4 boneless duck breasts
Salt & freshly ground black pepper
1 tablespoon honey
2 ounces cabernet sauvignon
2 tablespoons lemon juice
1 cup chicken stock
1 teaspoon fresh thyme leaves
2 tablespoons butter
Preheat oven to 450 degrees.
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a crosshatch pattern. This will allow the fat to render and make the breasts nice and crisp. Season the breasts liberally on both sides with salt and pepper.
Place the duck in a large fry pan, skin side down, and cook over medium heat until golden brown. Remove the duck and place on a baking sheet with a rack. Roast in the oven for 12 minutes for medium rare. Remove the duck from the oven and allow to rest for 10 minutes before slicing.
While the duck is resting, pour off all but 1 tablespoon of fat from the fry pan. Add the honey, wine, lemon juice, stock and thyme. Bring to a fast simmer and cook until slightly thickened. Whisk in the butter.
Slice each breast into three pieces, arrange on four plates and spoon the sauce over.