Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce

Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce
Photo by Scott Phillips

Ingredients

  • ¼ cup sherry vinegar
  • ¼ cup dry sherry
  • 1 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 4 boneless skin-on duck breast halves (about 2 lb. total)
  • 2 tsp. honey
  • ½ cup homemade or low-salt canned chicken broth
  • + 1 more ingredients
    • 1 tsp. lightly chopped fresh thyme

Heat the oven to 425°F. Rinse the duck breasts and pat dry. Trim any silverskin from the meat side of the breasts. Scrape the tendon out of the tender, if it’s still attached, and pat the tender back in place. Trim the edges of the skin so there’s about 1/4 inch overhang . With a sharp chef’s or ...

View full recipe at Fine Cooking

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