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

Ingredients

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

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