Serve with separated puree of roasted carrot and cauliflower. 400 for 30 mins.
Preheat a baking sheet in the oven.
Duck breast, slits on the skin side.
Small dash of Chevril.
Add the breast on the pan cold, and then turn the dial to a med. to high heat. The duck cooks in its own fat.
3 mins on skin side and then flip.
3 mins, again. Butter.
Take the baking sheet out of the oven.
Place the duck breasts, skin side down. Add red wine.
Glaze with honey.
400 dg. 6 mins.
When ready, cover with foil for 10 mins, letting the meat rest.
After, salt, slice and serve on the puree.