Magret de Canard

Magret de Canard is a classic French dish made with seared duck breast served with a rich sauce.

Ingredients - Serves 2

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
Season the duck breasts with salt, black pepper, thyme, and minced garlic.
Heat a skillet over medium-high heat and add the duck breasts, skin side down.
Cook for about 5 minutes, or until the skin is crispy and golden brown.
Flip the duck breasts and cook for another 3-4 minutes for medium-rare, or longer if desired.
Remove the duck breasts from the skillet and let them rest for a few minutes.
In the same skillet, melt the butter and add the red wine, broth, and honey.
Cook over medium heat, stirring occasionally, until the sauce has reduced and thickened slightly.
Slice the duck breasts and serve with the sauce drizzled over the top.