Glazed duck breast with thyme

Ingredients for 2 servings:

• 2 duck breasts, together approx. 600 g
• 8 sprig(s) thyme, leaves only, chopped
• 4 garlic cloves, squeezed
• 5 tbsp soy sauce
• 3 tbsp lime juice
• 2 tbsp honey
• Salt
• Black pepper, freshly ground
• Water

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

pink fried, best with mixed salad or potato gratin

Trim the duck breasts and make diamond-shaped incisions on the skin-side. Generously salt and pepper the skin-side only. Preheat oven to 100°C fan/convection oven. Place the fillets skin-side down in a pan and heat until very hot. When the underside is well browned, season the flesh side with salt and pepper, turn the fillets over, and sear the other side as well. Each side should be cooked for no longer than 4 minutes, although the skin-side can also be cooked for 5 minutes. Remove the fillets from the pan and place in a lightly greased ovenproof dish that just fits, then let rest. For the glaze: Skim some of the duck fat from the pan, add the thyme, garlic, soy sauce, honey, lime juice, and 2 cups of water, and reduce to a quarter. Pour in the remaining duck juices and stir. Season with salt and pepper to taste. Now generously coat the duck breast fillets on all sides with the glaze. Simply pour the remaining glaze into the dish and cook in a preheated oven at 100°C for 20 minutes. Finally, grill the skin-side up for 5 minutes on high. If you follow the specified oven roasting and cooking times, you’ll get a wonderfully tender, crispy, pink duck breast fillet, which tastes delicious with a colorful salad (then sliced) or can be served with potato gratin.