Pan-Roasted Duck Breast

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.
Salt.
Pepper.

Thyme.
Parsley.
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.

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